Make Ahead

Vegan Mediterranean Stuffed Zucchini Boats

September 25, 2020
1 Rating
Photo by Carissa Erzen
Author Notes

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 have made these vegan Mediterranean stuffed zucchini boats multiple times, 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... —Carissa Erzen

  • Prep time 25 minutes
  • Cook time 35 minutes
  • Serves 4
Ingredients
  • 30 ounces (2 cans) chickpeas, rinsed and drained
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • ¼ teaspoons paprika
  • 1 teaspoon dried oregano
  • ¾ teaspoons fine sea salt, divided
  • 1 teaspoon dried thyme
  • ½ teaspoons garlic powder
  • ½ teaspoons dried minced onion
  • 4 zucchini, ends trimmed and sliced into halves
  • ¼ cups sliced black or kalamata olives
  • 10 cherry tomatoes, sliced in half lengthwise
  • 1 cup shredded vegan cheese or feta
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Carissa Erzen
    Carissa Erzen
  • Bonapetit23
    Bonapetit23