I love love love stuffed veggies. Stuffed bell peppers, stuffed pumpkin, stuffed zucchini, stuffed pizza crust… 😉 Zucchini boats are essentially stuffed zucchini halves, and there are more customization possibilities than settings in an Android phone. They keep well in the fridge and can be reheated for meals throughout the week, making it perfect for healthy and delicious meal prep. I made these vegan Mediterranean stuffed zucchini boats twice already, and they are so simple and sooooo good! Drawing on enticing flavors from the Mediterranean, make these and transport yourself to a lovely sunny beach with a salty sea breeze in Corfu… <3
How to Make Mediterranean Stuffed Zucchini Boats!
1. Chop the ends off four zucchini and slice them in half length-wise.
2. Scoop out the innards of the zucchini with a spoon so they look like canoes.
Save the zucchini centers to add to a salad, stir fry, or dip in leftover hummus as a snack!
3. Make the hummus spread.
In a blender or food processor, blend one (15 ounce) can of chickpeas with one garlic clove, 1 tsp ground cumin, ¼ tsp paprika, 1 Tbsp lemon juice, 2 Tbsp of olive oil, 2 Tbsp water and ¼ tsp of sea salt. Mix everything until it’s creamy.
4. Spread some hummus on each zucchini boat.
5. Fill the zucchinis and bake them.
Top each Mediterranean stuffed zucchini boat with ¼ cup sliced olives, 10 halved cherry tomatoes and 1 cup shredded vegan cheese or crumbled feta.
Bake at 350°F for about 15 minutes, until the zucchini is tender and the cheese melts.
6. Rinse, drain and dry the chickpeas.
Rinse the other (15 ounce) can of chickpeas and lay them on a kitchen towel to dry. Pat them and remove any of the skins that come off.
7. Lather the chickpeas in olive oil.
In a bowl, toss the chickpeas with 1 Tbsp extra virgin olive oil and the remaining ½ tsp sea salt. (Save this bowl for later, don’t wash it yet.)
8. Bake the chickpeas for 20 minutes at 400°F.
9. Coat the hot chickpeas in the seasonings.
In the same bowl lined with olive oil used to toss the chickpeas before baking, pour in the hot chickpeas. Toss with 1 tsp dried oregano, 1 tsp thyme, ½ tsp garlic powder and ½ tsp dried minced onion. Set aside to cool a bit.
10. Top your vegan Mediterranean stuffed zucchini boats with the seasoned chickpea croutons and enjoy!
Mediterranean Stuffed Zucchini Boats
- 2 cans (30 ounces total) chickpeas, rinsed and drained
- 1 clove garlic
- 1 tsp ground cumin
- ¼ tsp paprika
- 1 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil, divided
- 2 Tbsp water
- ¾ tsp sea salt, divided
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp dried minced onion
- 4 zucchini, ends trimmed and sliced into halves
- ¼ cup sliced black or kalamata olives
- 10 cherry tomatoes, sliced in half lengthwise
- 1 cup shredded vegan cheese or feta
- CHICKPEA HUMMUS– In a blender or food processor, blend one can of chickpeas with the garlic clove, cumin, paprika, lemon juice, 2 Tbsp of olive oil, water and ¼ tsp of sea salt. – Mix everything until it's creamy – you may need to scrape down the sides a few times or add another tablespoon of water to create a creamy consistency.– Set the hummus aside.
- CHICKPEA CROUTONS– Preheat the oven to 400°F.– Place the second can of chickpeas on a clean kitchen towel to dry for a few minutes. Gently rub them with the towel and remove any skins that come off the chickpeas – it's okay if most are still on the chickpeas.– In a bowl, toss the chickpeas with 1 Tbsp extra virgin olive oil and the remaining ½ tsp sea salt. (Save the bowl for later, don't wash it yet.)– Lay out all the chickpeas on a baking sheet so they don't overlap.– Bake for ~ 20 minutes, shaking the pan halfway through baking to make sure they get an even roasting. Once done, the chickpeas will be crispy on the outside and chewy in the center.– In the same bowl lined with olive oil used to toss the chickpeas before baking, pour in the hot chickpeas.– Toss with the dried oregano, thyme, garlic powder and dried onion. Set aside to cool a bit.
- ZUCCHINI BOATS– Turn the oven down to 350°F.– Lay the zucchini with the skin side down on a cutting board and use a spoon to scrape out the seeded center from each zucchini half. Don't scrape all the way through – keep at least ½ inch of zucchini on the bottom. It should look like a canoe.– Spread some of the hummus on each zucchini half.– Top each zucchini boat with sliced olives, cherry tomato halves, shredded vegan cheese or feta cheese.– Bake until the cheese is melted and the zucchini is tender, about 15 minutes. – Finally, top each zucchini boat with your chickpea croutons for some extra crunch and flavor. Enjoy!