Ingredients
4 medium zucchini (about 2 lbs total)
1 15-oz can chickpeas, drained and rinsed
1 small red onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
Zest of 1 lemon
2 tbsp lemon juice
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Cut each zucchini in half lengthwise and scoop out the centers to form “boats.” Keep the scooped pulp and chop into small pieces.
In a large bowl, combine chopped zucchini pulp, chickpeas, red onion, and garlic.
Add olive oil, parsley, oregano, lemon zest, and lemon juice. Season with salt and pepper to taste. Mix well.
Spoon the chickpea mixture into the zucchini boats. Top each with crumbled feta cheese.
Place the zucchini boats on a lined baking sheet and bake for 35 minutes or until tender and lightly browned.
Notes
Zucchini: Choose firm, medium-sized zucchinis for the best results.
Feta Substitute: If necessary, you can use a vegan feta alternative for a dairy-free option.
Make Ahead: Assemble the zucchini boats earlier in the day and refrigerate until ready to bake.
- Prep Time: 20
- Cook Time: 35
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 25mg