2 zucchini, the cuter and rounder the better
1-2 Tbsp olive oil
1/2 green bell pepper, chopped
as much fresh basil as you want
**I didn't this time, but next time I'd throw a bunch of minced garlic in, too.
1 can chickpeas
1 med/large tomato, chopped
splash balsamic vinegar
a couple pinches of dried Italian seasoning
salt and freshly ground black pepper
Preheat the oven to 350.
Cut off the tops of the zucchini, or the ends if you're using the long, skinny kind. Cut in half and scrape out the flesh, leaving a 1/4-to-1/2-inch shell. Dice the flesh and set aside.
Plop your chickpeas into a pot, add the tomato and vinegar, and cook until the chickpeas are warm. Add the Italian seasoning and salt and pepper.
Heat the oil, then add the diced zucchini and the bell pepper. Cook until just softened, and add lots of fresh basil, then transfer to the chickpea pot.
NOTE: I was making this up as I went along, so since you have the benefit of planning, I'd do this in one pot: heat the oil, add pepper and zucchini, then add chickpeas, tomatoes, etc. I'd wait until closer to the end of cooking time to add the basil, though.
Fill a glass baking dish with a little water, put the zucchini shells in it, and fill with chickpea mixture. Bake for about 15-20 mins, or until shells are soft. Top with nutritional yeast and pine nuts, and enjoy!
Extra filling is great as a sort of bruschetta-esque topping for bread.