Breakfast
Freeflourish
Gluten-Free Paleo Chickpea and Cashew Cheese Stuffed Zucchini Boats
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished May 2, 2026 · Updated Jul 7, 2026
American-inspired
45 mins
glutenfreepaleodairyfreefamilyfriendlymaincourseeasyhealthylowcarbmealprepcomfortfood
Savor these flavorful gluten-free paleo zucchini boats stuffed with a creamy chickpea and cashew cheese filling. This family-friendly, dairy-free, and low-carb main course is easy to prepare, perfect for quick dinners, and ideal for meal prepping nourishing, wholesome comfort food.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
4
- 4 medium zucchinis
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 1/2 cup raw cashews (soaked for at least 4 hours and drained)
- 1 garlic clove
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1 small shallot, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/2 cup cherry tomatoes, quartered
- fresh basil leaves, chili flakes
Instructions
-
Preheat your oven to 375 degrees F.
-
Slice each zucchini lengthwise and use a spoon to carefully scoop out the seeds and some flesh, creating hollow 'boats'. Set aside the scooped flesh.
-
In a food processor, combine the soaked cashews, cooked chickpeas, garlic clove, nutritional yeast, lemon juice, olive oil, smoked paprika, salt, pepper, and dried oregano. Blend until smooth and creamy, scraping down the sides as needed.
-
Add the chopped shallot, parsley, and the reserved zucchini flesh to the food processor. Pulse a few times to incorporate them without fully pureeing - the filling should have some texture.
-
Fold in the quartered cherry tomatoes gently by hand to keep some fresh bursts in the filling.
-
Spoon the chickpea and cashew cheese mixture evenly into each zucchini boat, pressing lightly to fill.
-
Place the stuffed zucchinis on a baking sheet lined with parchment paper.
-
Bake in the preheated oven for 25-30 minutes, until zucchinis are tender and tops are lightly golden.
-
Remove from oven and garnish with fresh basil and chili flakes if desired. Serve warm.
-
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Paleo Chickpea and Cashew Cheese Stuffed Zucchini Boats for someone with celiac disease.
Texture Expectations
Gluten-Free Paleo Chickpea and Cashew Cheese Stuffed Zucchini Boats should keep the intended servings texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Paleo Chickpea and Cashew Cheese Stuffed Zucchini Boats ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- fresh basil leaves: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- cooking fat: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
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