Fullers Sugarhouse

Maple Vegetarian Stuffed Zucchini


  • 3 Medium Zucchinis, cut in half lengthwise, pulp removed
  • 3 cloves Garlic, minced
  • 1/2 C. Red Onions, diced
  • 1 C. Canned Chickpeas
  • 1 C. Chopped Canned Artichokes
  • 4 Multi-Colors Baby Bell Peppers, sliced thin
  • 1 C. Snacking Tomatoes, cut in half
  • 1/4 C. Chopped Kalamata Olives
  • 2 t. Capers
  • 1 T. Italian Seasoning
  • 1/4 C. Tahini
  • 3 T. Fresh Lemon Juice
  • 3 cloves Garlic
  • 1 T. Apple Cider Vinegar
  • 2 t. Fuller’s Sugarhouse pure maple syrup
  • 1 t. Salt
  • 1/2 C. Water


  1. Place hollowed out zucchini on paper towels for draining for 1 hour; turn zucchinis over and allow another hour to drain any additional fluids.
  2. To make the filling, Saute garlic and onions until onions are translucent. Add remaining ingredients and saute over medium low heat for about 10 minutes, until heated through.
  3. Set filling aside to cool or cover and place in the refrigerator until ready to serve.
  4. To make the tahini dressing, Combine all ingredients in a high-speed blender until smooth. Transfer into a squeeze bottle and refrigerate until ready to use.
  5. To bake and stuff the zucchini, Preheat the oven to 350 degrees.
  6. Using a spoon, fill each zucchini boat with filling.
  7. Bake in the oven for 30 minutes.
  8. Serve drizzled with tahini dressing.