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Mediterranean Stuffed Zucchini Boats

Stuffed zucchini is extremely versatile and are perfect for meal prep. These vegan Mediterranean stuffed zucchini boats draw on the enticing flavors from the Mediterranean to create a healthy, delicious and fun meal!
Prep Time 25 mins
Cook Time 35 mins
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4 people


  • 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


    - 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.
    - 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.
    - 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!
Keyword chickpea, dairy free, gluten free, healthy, hummus, meal prep, Mediterranean, stuffed, vegan, vegetarian, zucchini