Mediterranean Stuffed Zucchini Boats

Mediterranean Stuffed Zucchini Boats, a vibrant vegetarian dish that combines the earthy flavors of mushrooms and protein-packed chickpeas. This recipe is perfect for those following a vegetarian diet and is free from common allergens. The zucchini serves as a delicious vessel, making it a versatile option for a main course or a hearty side.

Packed with nutrients, this dish is rich in fiber and plant-based protein, ensuring a satisfying meal. Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for cost-effective ingredient purchases.

Get ready to elevate your meal prep with Mediterranean Stuffed Zucchini Boats!

Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 45 minutes

Overview

Zucchini Boats with Chickpea and Mushroom Stuffing is a delightful vegetarian dish that transforms simple zucchini into a hearty and flavorful meal. This recipe combines the earthiness of mushrooms with the protein-rich goodness of chickpeas, making it a perfect centerpiece for any meal or a satisfying side dish.

Diet Type

Vegetarian

Allergies

None

Cuisine

Mediterranean

Ingredients

• 2 Whole zucchinis, sliced
• 1 Tablespoon (tbsp) olive oil
• 2 Whole garlic cloves, minced
• 1 Small yellow onion, minced
• 1 Cup mushrooms, minced
• 1 15 Ounces (oz) chickpeas, drained
• 1 Teaspoon (tsp) cumin, ground
• 0.5 Teaspoon (tsp) coriander, ground
• 0.5 Teaspoon (tsp) chili powder
• 1 14.5 Ounces (oz) fire-roasted diced tomatoes
• 0.5 Teaspoon (tsp) kosher salt
• 0.25 Cup feta cheese, crumbled (optional)
• 0.25 Cup fresh parsley, torn

Steps

1. Preheat your oven to 375°F (190°C).
2. Scoop out the flesh from the zucchini halves, leaving a 1/4-inch thick shell. Chop the scooped-out flesh and set aside.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and onion, sauté until the onion is translucent.
4. Add minced mushrooms and the reserved zucchini flesh to the skillet. Cook until the mushrooms are tender.
5. Stir in the drained chickpeas, cumin, coriander, chili powder, and fire-roasted diced tomatoes. Season with kosher salt. Cook for an additional 5 minutes, allowing the flavors to meld.
6. Place the zucchini shells in a baking dish. Fill each shell with the chickpea and mushroom mixture.
7. If using, sprinkle crumbled feta cheese over the stuffed zucchinis.
8. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender.
9. Garnish with fresh parsley before serving.

Enjoy your delicious and healthy Zucchini Boats with Chickpea and Mushroom Stuffing!