Mediterranean Stuffed Zucchini Boats
Mediterranean Stuffed Zucchini Boats are filled with chickpeas, tomatoes, olives, herbs, and feta for a fresh vegetarian meal.
Ingredients
- 4 medium zucchini
- 1 cup chickpeas
- 1 cup diced tomatoes
- 1/3 cup chopped olives
- 1/2 cup crumbled feta
- 2 tbsp olive oil
- 1 tbsp oregano
- 2 tbsp parsley
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 400°F (200°C), halve the zucchini lengthwise, and scoop out a shallow channel from the center of each half.
- Arrange the zucchini in a baking dish, brush with a little olive oil, and bake for 8 minutes to begin softening the shells.
- Combine chickpeas, drained tomatoes, olives, oregano, parsley, and half of the feta in a medium bowl.
- Drizzle the filling with the remaining olive oil and lemon juice, then toss gently until the ingredients are evenly seasoned.
- Remove the zucchini from the oven and spoon the Mediterranean mixture generously into each hollowed shell.
- Sprinkle the remaining feta over the top and bake for another 12–15 minutes until the zucchini becomes tender.
- Finish with additional parsley and lemon immediately before serving for a fresh, aromatic finish.