Spicy buffalo chickpea zucchini boats

Spicy buffalo chickpea zucchini boats recipe! This 30-minute vegetarian dinner is perfect for meatless monday or an easy weeknight meal.

Course Main Course

Cuisine American

Keyword zucchini boats

Prep Time 10

Cook Time 20

Total Time 30

Servings boats

Calories 160kcal

4 large zucchini
1 15.5oz can chickpeas or garbonzo beans, drained, rinsed, and patted dry
½ cup cayenne hot sauce. I used Frank's
2 oz butter, melted
salt and pepper
For serving: ranch or other creamy dressing, green onion, avocado, red onion, jalapeno slices, lime, cilantro

Preheat oven to 350 degrees F.
Halve the zucchini lengthwise and scoop out the inner flesh to make 4 boats. Place in a baking dish flesh side up.
Combine the chickpeas, hot sauce, and butter in a medium sized bowl. Scoop the mixture evenly into the 4 boats. Bake in the oven for 20 minutes, or until zucchini is fork tender.
Season with salt and pepper to taste.
Drizzle with dressing of your choice, and top with any toppings you'd like. Serve immediately.

I used ranch dressing, but blue cheese or vegan cream sauce would work great too.