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Chickpea + Herb Stuffed Zucchini Boats

... these are a few of my favorite things!

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But really, these dream-boats serve as the perfect side or entrée to a summer day.


I've been obsessed with zucchini and summer squash ever since I grew a surplus in my first home garden a few years ago. It forced me to get creative on how to incorporate them into new recipes to keep things fresh. You really can't go wrong using either of them for this one.


There is something about the way the zucchini and tomatoes burst in flavor and pair so well with the fiber-filled chickpeas and bread crumbs that make this dish really come together.


Fresh herbs are key, but it will still be delicious if you have to go with dried herbs. I've tried both ways and the flavors still pack a punch. Just remember that if you're using dried herbs, to decrease the amount or you'll risk overwhelming the veggies with those flavors.


Serving size: 3-6 servings (depending on entrée or side dish)


Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes


INGREDIENTS

  • 3 zucchini or yellow summer squash, halved lengthwise

  • 1 cups cherry tomatoes halved

  • 1/3 cup chopped white onion

  • 4 tbsp extra virgin olive oil

  • 2 tbsp oregano leaves, roughly chopped

  • 2 tbsp fresh thyme leaves

  • 1/2 tsp garlic powder

  • kosher salt and black pepper

  • 1 can (14 ounce) chickpeas, drained and rinsed

  • 2 tsp smoked paprika

  • 1 tsp crushed red pepper flakes (optional)

  • 1/4 cup Panko bread crumbs

  • 1/4 cup grated parmesan cheese

  • 1/2 cup shredded fontina cheese (optional for extra cheesiness)

  • 1/4 cup fresh basil leaves, roughly chopped


DIRECTIONS

  1. Preheat the oven to 400 degrees F.

  2. Using a spoon or melon baller, hollow out the center of the zucchini halves (reserve the flesh and set aside), leaving thick shell on each half (boats).

  3. On a baking sheet, toss the zucchini, the scooped out zucchini flesh, onion, and tomatoes with 2 tablespoons olive oil, oregano, thyme, garlic powder, and a pinch each of salt and pepper. Transfer to the oven and roast for 20 minutes or until soft and fragrant.

  4. On a second baking sheet, toss the rinsed + dried chickpeas with the remaining 2 tablespoons olive oil, paprika, red pepper flakes (for an optional kick), and a large pinch of salt. Add the Panko, and toss to coat. Arrange in an even layer and transfer to the oven. Roast for 20 minutes, or until golden and crisp.

  5. Remove everything from the oven. Add the roasted zucchini flesh and the tomatoes to the chickpeas and toss to combine. Spoon 3/4 of the chickpea/zucchini/onion/tomato mixture into the roasted zucchini halves. Sprinkle the cheeses evenly over each zucchini

  6. Return the zucchini to the oven and cook for another 10 minutes, or until the cheese has melted.


To serve, plate the zucchini and top with the reserved chickpeas and tomatoes. Top with fresh basil. Enjoy!


If you make this recipe, please snap a photo and hashtag it #katalystliving.



<3 Kat

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