Mediterranean Chickpea & Feta Stuffed Zucchini Boats

Looking for a protein‑powered dish that’s both fresh and filling? These Mediterranean Chickpea & Feta Stuffed Zucchini Boats combine the earthiness of chickpeas, the tang of feta, and the crunch of roasted zucchini for a flavor explosion. Serve whole or cut in halves for a stunning plate that’s ready in just 30 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 medium zucchini (sliced ½‑inch thick, hollowed out)
• 1 cup cooked chickpeas (or ½ can rinsed & drained)
• ½ cup crumbled feta cheese
• ¼ cup cooked quinoa
• 2 tbsp chopped sun‑dried tomatoes
• 1 tbsp capers, rinsed
• 1 tsp dried oregano
• 1 tsp lemon zest
• 2 tbsp olive oil, divided
• Salt & pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 tbsp chopped red pepper flakes for heat

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Brush the zucchini halves with 1 tbsp olive oil and season with salt, pepper, oregano, and lemon zest. Place on the baking sheet, cut side up, and roast 10–12 minutes, until tender and lightly browned.
3. While zucchini roasts, combine chickpeas, feta, quinoa, sun‑dried tomatoes, capers, and red pepper flakes (if using) in a medium bowl. Drizzle with the remaining 1 tbsp olive oil, toss, and season with salt and pepper to taste.
4. Remove zucchini from oven and let cool slightly. Spread the chickpea mixture evenly into the hollowed zucchini halves, packing it snugly.
5. Return stuffed zucchini to the oven and bake for an additional 8–10 minutes, just until the filling is heated through and the feta begins to melt.
6. Remove from oven and let rest 2 minutes. Sprinkle with fresh parsley before serving.
7. Serve warm with a side of crisp mixed greens or a simple tomato cucumber salad for a balanced meal.
8. Enjoy the comforting Mediterranean flavors packed into a protein‑rich, low‑carb masterpiece!

Chef's Note

Pro tip: Finish every zucchini half with a thin drizzle of toasted pine nuts for an extra layer of crunch and a nutty Mediterranean twist.

Make-Ahead Tips

You can prepare the chickpea stuffing 24 hrs ahead and refrigerate. Assemble just before baking to keep the zucchini tender.

Substitutions

Swap feta for goat cheese or a vegan cheese alternative; replace quinoa with cooked farro or barley for a different grain flavor.