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Gluten-Free Chickpea and Cashew Cheese Stuffed Zucchini Boats

Name: Gluten-Free Chickpea and Cashew Cheese Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American-inspired
Ingredients: 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

By Freeflourish Editorial TeamPublished May 2, 2026 | Updated Jul 7, 2026

American-inspired 45 mins glutenfreedairyfreefamilyfriendlymaincourseeasylowcarbmealprepcomfortfood

Gluten-Free Chickpea and Cashew Cheese Stuffed Zucchini Boats with measured ingredients, 45-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

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

FreeFlourish Gluten-Free Paleo Chickpea and Cashew Cheese Stuffed Zucchini Boats ingredients

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.