There must be at least 100 different recipes available for stuffed zucchini which are all good - I put this together based on what we had in the pantry and refrigerator. The zucchini came from Tim's cousin Kelly's garden - and they told us these were small compared to some they had already picked.
1 very large zucchini squash (or 2-3 smaller zucchini)
2 cups garbanzo beans
1 large onion
6 cloves of garlic, minced
2 T. Olive oil
2 carrots, diced
1 jalapeno pepper, diced
1 cup cooked quinoa
¼ cup vegan shredded “cheese”
Preheat oven to 350.
Slice the Zucchini lengthwise into two pieces. Scoop out the insides of the zucchini, chop the portion which was removed into small pieces and set aside.
Chop onion, mince garlic and dice jalapeno pepper, add to a frying pan with olive oil. Saute onions, pepper and garlic for about 5 minutes.
Add carrots and zucchini pieces to frying pan, cook until zucchini and carrots are softened, about 15 minutes. There will be some liquid coming from the zucchini as it cooks allow this to evaporate while cooking without a lid on the pan.
Add the garbanzo beans and quinoa to the frying pan and heat through.
Add stuffing to the zucchini shells and place into 350 degree F oven for 40 minutes. Add optional vegan shredded “cheese” and put back into the oven for 5 minutes to melt cheese. Slice into servings and enjoy!