Stuffed Zucchini Boats

If you’re looking for a light, quick to make and satisfying meal, this is definitely a recipe for you! These raw stuffed zucchini boats are so simple to make you wouldn’t believe it.

So what’s in the boat, you ask!? A super tasty fresh chickpea salad. I like to think of this meal like the vegan version of a tuna salad. This recipe calls for some jicama. If you’re not familiar with Jicama, you’re in for a crunchy treat. Jicama is pretty light in flavor, has a nice crunch and has quite a few vitamins and minerals, including vitamin C, folate, potassium and magnesium. Even better, it’s also low in calories and high in fiber & water. I love me some jicama sticks with some powdered chili and lime, yum!!!

Alright let’s get to the recipe!

Stuffed Zucchini Boats

Serving Size: 4 servings

Cook Time: 15-20 minutes


  • 2 zucchinis
  • 1 can of garbanzo beans
  • 1/2 shallot
  • 1/2 fresh tomato
  • 1/2 fresh mango
  • 5-7 sticks of jicama (usually sold in sticks)
  • 1/2 fresh bell pepper (any color, your choice)
  • 1/4 fresh lemon
  • 1 5-finger pinch of fresh cilantro (little extra for garnishing too*)
  • 1 tbsp minced garlic
  • 1/4 cup vegan mayo
  • dash of salt
  • dash of red cayenne pepper
Optional: *vegan bacon bits – I love the Frontier Co-Op Bac’Uns and sprinkle them on top of the zucchini boats. Perfect extra touch and crunch! 


  1. Chop up all the chickpea salad ingredients: shallot, tomato, bell pepper, mango, jicama and cilantro.
  2. In a large mixing bowl, add your garbanzo beans (rinsed) and mash them all up. It’s okay if there’s a few whole beans in there left.
  3. Add in your lemon juice and vegan mayo to the mashed garbanzo. Mix it all up.
  4. Add in all the rest of the chopped ingredients and mix. Add the minced garlic, dash of salt and red cayenne pepper. Careful with the cayenne, it’s spicy!
  5. Give it all a final mix. Set aside.
  6. Wash up your zucchinis and slice them in half vertically.
  7. With a small knife, make two cuts basically framing where you are going to scoop out the inside of the zucchini. Then, take a spoon and carve out the inside soft parts of the zucchini.
  8. Fill up your boats with the salad mix.
  9. Garnish with some optional bacon bits* and cilantro. Another yummy option could be hemp seed or pomegranate.
  10. Buen Provecho!

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