Description
These easy homemade Chickpea Zucchini Boats are stuffed with saucy Italian-seasoned chickpeas, topped with melted cheese, and baked in the oven until tender. And best of all, it comes together in just 20 minutes! They make a simple, veggie-forward meal that’s hearty, comforting, and perfect for busy weeknights.
Ingredients
Scale
- 2 large zucchini, halved lengthwise and seeds scooped out
- 1 tablespoon extra-virgin olive oil
- 1 14-oz can chickpeas, drained and rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 14.5-oz can crushed tomatoes
- 1/2 cup shredded cheese of choice
- Fresh chopped parsley as garnish (optional)
Instructions
- Preheat the oven to 350°F. Using a small spoon or melon baller, hollow out the center of the zucchini halves and reserve the flesh, leaving a 1/4-inch thick shell on each. Place them in a lined baking sheet or baking pan, drizzle generously with olive oil, and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Stir in the chickpeas, Italian seasoning, salt, and pepper. Sauté for 3-4 minutes until the chickpeas are lightly golden. Stir in the crushed tomatoes and let the mixture simmer for another 3-5 minutes, until slightly thickened.
- Spoon the chickpea and tomato filling evenly into the hollowed zucchini halves, pressing down gently to fill them well if needed.
- Bake in the oven for 15-20 minutes, or until the zucchini boats are tender and cooked through and the filling is bubbly. Remove from the oven, top with shredded cheese, and broil for 2 minutes until the cheese is melted.
- Remove from the oven and garnish with fresh parsley if desired before serving warm.
- Prep Time: 15
- Cook Time: 20
- Category: Entree
