Baked Zucchini Boats

For me I can never have enough vegetables on my plate, I absolutely adore them! What I like doing even more is stuffing vegetables with even more vegetables and lots of other delicious ingredients. 

At the moment zucchinis are in season here so they are plentiful! So seeing them every time I went to the markets I decided to try a few recipes and this was one of them!

Baked Zucchini Boats

To make these zucchinis a little more filling I added chickpeas, so as well as making a really good side dish for some lamb, the are also great by themselves for lunch or a light dinner!

Buon Appetito


Baked Zucchini Boats

Serves 4
Author | The Unprocessed Pantry

4 zucchini
1 cup chickpeas, soaked overnight
4 tomatoes
1 red onion, chopped
1 tsp cumin
1 lemon
small bunch parsley, roughly chopped
100g feta, to garnish
olive oil

baking tray
stock pot
wooden spoon

You can use chickpeas from a can to reduce the cooking time.

Preheat oven to 200°c. Line a tray with baking paper. 

Cut the zucchini lengthways in half and scoop out the flesh in the middle with a teaspoon (reserving to the side). Squeeze a little lemon juice over the zucchini, season with salt, pepper and drizzle with some olive oil. Bake in the oven for 20-25 minutes until soft and starting to brown. 

Meanwhile in stock pot, add the onion with some olive oil and cook for 2 minutes, add the cumin and cook for a further minute. Add the tomatoes, flesh of the zucchini and cook until starting to fall apart. Add the chickpeas, some salt and pepper and add enough water so the chickpeas are covered. Cover and bring to the boil, stirring occasionally for 10 minutes. Remove the lid and continue to cook until the water has evaporated. Add the parsley at the last moment. 

Remove the zucchini from the oven and fill with the chickpea mixture, return to the oven for 10 minutes. 

Serve sprinkle with the feta and some extra parsley. 



Get recipes and articles from The Unprocessed Pantry sent straight to your inbox!

Indicates required*