Chickpea Stuffed Zucchini Boats
Mediterranean-inspired vegetarian delight with spiced chickpeas
Ingredients
Instructions
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Prepare the zucchiniPreheat oven to 400°F (200°C). Using a spoon, scoop out the flesh from each zucchini half, leaving a ¼-inch thick shell. Roughly chop the scooped flesh and set aside. Place the zucchini boats on a baking sheet, brush with 1 tablespoon olive oil, and season with salt and pepper.
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Make the fillingHeat the remaining olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add the chopped zucchini flesh and diced bell pepper, cooking for another 3-4 minutes until vegetables begin to soften.
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Season and combineAdd the chickpeas, cumin, smoked paprika, oregano, and red pepper flakes (if using) to the skillet. Stir to combine and cook for 2 minutes to toast the spices. Add the cherry tomatoes and cook for another 2 minutes. Remove from heat and stir in half of the feta cheese, half of the parsley, and all of the lemon juice. Season with salt and pepper to taste.
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Stuff and bakeSpoon the chickpea mixture evenly into the hollowed zucchini boats. Sprinkle the remaining feta cheese on top. Bake for 20-25 minutes, until the zucchini is tender and the filling is golden on top.
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ServeRemove from the oven and let cool for 5 minutes. Garnish with the remaining fresh parsley and serve warm. These can be enjoyed as a main dish with a side salad or as a hearty side dish.
Nutritional Information
285
Calories
per serving
12
Protein
g per serving
32
Carbohydrates
g per serving
13
Total Fat
g per serving
4
Saturated Fat
g per serving
8
Fiber
g per serving
7
Sugar
g per serving
520
Sodium
mg per serving
45
Vitamin C
% DV per serving
3.5
Iron
mg per serving
Chickpea Stuffed Zucchini Boats are Also Known As
Mediterranean Zucchini Boats, Stuffed Courgettes, Vegetarian Zucchini Canoes or Garbanzo-Filled Squash Boats
