2 large zucchinis
4 cups baby bella mushrooms
1 cup cooked garbanzo beans (set aside)
1 cup yellow onions
½ cup yellow bell pepper
¼ cup raisins
1 tsp sea salt
½ tsp thyme
½ tsp onion powder
¼ tsp cayenne pepper
avocado oil (drizzle)
Cut zucchinis lengthwise. Using a spoon, scoop out zucchini insides and set aside.
Place hallowed zucchini boats on a parchment lined baking sheet. Insides will be added to mushroom mixture.
Note: Add garbanzo beans and raisins last.
Clean mushrooms with a damp cloth and remove stems.
Place mushrooms, peppers, onions and zucchini insides, in a food processor.
Pulse on low around 10 times, or until well combined.
Add seasonings and pulse an additional 5 times.
Lastly add garbanzo beans, pulse 6-7 times or until roughly combined. Judgment should come into play here, every food processor is different and some are more powerful than others, Be sure to pay attention to the texture, it should have a chunky consistency*.
Place mixture in a bowl and toss in raisins.
Stuff each zucchini boat with mixture. Drizzle with avocado oil and sprinkle with sea salt.
Bake at 375 degrees for 30 mins.
Allow to cool for 20 mins prior to serving, additional cayenne, oil and salt may be added to taste.