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Home » Recipes

Vegetarian Stuffed Zucchini Boats

Published: Feb 18, 2023 · Updated: Jul 22, 2024 by Carissa Erzen · This post may contain affiliate links · 10 Comments

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5 from 4 votes

These vegetarian stuffed zucchini boats are made with creamy hummus, tangy feta, crispy chickpea croutons, and juicy tomatoes. Plus there are more customization possibilities with zucchini boats than there are settings in an Android phone. So let's dig into this easy weeknight meal that's ready in under one hour!

close up of Vegetarian Stuffed Zucchini Boats

About this Recipe

If you've never had zucchini boats, they are made of zucchini, cut in half lengthwise, hollowed-out, then filled and baked.

This stuffed zucchini recipe is inspired by tasty Mediterranean flavors. The hummus and feta cheese are creamy and salty, while the tomatoes are sweet and juicy. And the crispy chickpeas provide a nice crunch in each bite.

Plus they're ready in just under one hour, so they're perfect for a weeknight meal or meal prep for the week.

five Vegetarian Stuffed Zucchini Boats topped with crispy chickpea croutons

Growing up in Germany, I developed a love for eating seasonally. And now that we grow zucchini in our garden every year, I'm always looking for ways to enjoy this delicious summer squash.

Zucchini are wonderfully versatile, and plentifully abundant in the summer in the Northern Hemisphere. For more delicious vegetarian zucchini recipes, try zucchini fritter tacos, vegan peanut butter curry, or a loaf of chocolate zucchini bread.

two halves of stuffed zucchini on a white plate

Ingredients and Notes

Hummus

  • Canned chickpeas - forms the creamy base of the hummus
  • Garlic - adds a pungent, savory flavor
  • Lemon juice - freshly squeezed lemon juice tastes far better than bottled lemon juice
  • Olive oil - try to get olive oil in a glass bottle, since the oil may absorb PVC's if stored in a plastic bottle
  • Salt - brings out the flavors of the other ingredients
  • Warm water - helps loosen the hummus and create a more creamy texture

Chickpea Croutons

  • Canned chickpeas - chickpea croutons rather than bread crumbs keep this recipe gluten free while adding a delectable crunchy texture
  • Olive oil - coats the chickpeas so they don't burn in the oven
  • Salt - brings out the flavors of the spices
  • Ground cumin - adds a savory, warm flavor
  • Paprika - adds a kick of smoky flavor
  • Garlic powder - garlic powder is less acidic and pungent than raw garlic

Zucchini Boats

  • Zucchini - use medium to large zucchini with the ends trimmed off and halved lengthwise
  • Kalamata olives - you can substitute black or green olives
  • Roma tomato - you can substitute chopped cherry tomatoes or canned diced tomatoes (just drain them first)
  • Feta cheese - adds a salty flavor and creamy texture
  • Olive oil - brushed on the zucchini before baking to prevent them from drying out
vegetarian main dish on a white plate being sliced and eaten

How to Make Vegetarian Stuffed Zucchini Boats

Hummus

  1. In a blender or food processor, blend all the ingredients for the hummus. Mix until it is creamy.

Chickpea Croutons

  1. In a bowl, toss the drained chickpeas with all the ingredients for the chickpea croutons. Spread out the chickpeas on a baking sheet so they don't overlap.
  2. Bake for about 20 minutes at 400°F, shaking the pan halfway through baking to make sure they get an even roasting.
halved zucchini being hollowed out with a spoon

Zucchini Boats

  1. Lay the halved zucchini pieces with the skin side down and use a spoon to scrape out the seeds from the center.
  2. Brushed the insides of each zucchini with a little olive oil, then spread some hummus on top. Add sliced olives, diced tomatoes, and feta cheese in each zucchini boat.
  3. Bake for about 15 minutes at 350°F, until the zucchini is tender. Top each zucchini boat with chickpea croutons & enjoy!!
hummus being spread on halved zucchini with a metal spoon

Recipe Tips

  • Size Matters: I recommend using medium to large zucchini so you can have more room for the filling.
  • Reduce Waste: Save the zucchini core! Discard any really large seeds and freeze the zucchini that was scooped out. Add it into smoothie bowls for an insanely creamy texture.
  • Aquafaba: Save the juice from canned chickpeas, which is called aquafaba. You can whip it up with sugar to make vegan macarons.

Variations

  • This recipe is vegetarian, but if you are an omnivore, add cooked ground sausage or ground turkey to each zucchini boat.
  • Substitute crumbled feta with other cheeses like mozzarella or goat cheese.
  • Instead of zucchini, use other summer squash, eggplant or bell peppers.
  • Make this recipe vegan by substituting the feta with vegan cheese or nutritional yeast.
overhead view of staggered Vegetarian Stuffed Zucchini Boats

How to Store Leftovers

  • Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: To reheat leftovers from the fridge, place one or two zucchini boats on a microwave-safe plate. Microwave for 1 to 2 minutes.
  • Freezer: Zucchini boats don't store well in the freezer, since zucchini becomes really mushy as it thaws.
eight zucchini boats laid on a diagonal.

More Easy Vegetarian Weeknight Recipes

  • Chickpea and eggplant curry
  • Vegetarian chili with beans
  • Easy vegan chickpea soup
  • Pink beet ravioli
  • Butternut squash, carrot and red lentil soup
  • Savory watermelon poke bowls
two halves of vegetarian zucchini boats on a white plate next to a fork.

Vegetarian Stuffed Zucchini Boats

Carissa Erzen
Stuffed zucchini is extremely versatile and perfect for an easy weeknight meal. These vegetarian stuffed zucchini boats draw on the enticing flavors from the Mediterranean to create a healthy, delicious, low-carb meal!
5 from 4 votes
Print Pin Recipe Rate Recipe Save Saved Recipe!
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 433 kcal

Ingredients
  

Hummus

  • 15 ounces canned chickpeas, rinsed and drained
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • ½ tsp salt
  • 2 tablespoon warm water

Chickpea Croutons

  • 15 ounces canned chickpeas, rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder

Zucchini Boats

  • 4 zucchini, ends trimmed and halved lengthwise
  • ¼ cup sliced kalamata olives
  • 1 Roma tomato, diced
  • 1 cup crumbled feta cheese
  • olive oil, for brushing

Instructions
 

Hummus

  • In a blender or food processor, blend all the ingredients for the hummus. Mix until it is creamy. You may need to scrape down the sides a few times or add another tablespoon of water to create a creamy consistency.
    Set aside.

Chickpea Croutons

  • Preheat the oven to 400°F.
  • In a bowl, toss the chickpeas with all the ingredients for the chickpea croutons.
    Spread out the chickpeas on a baking sheet so they don't overlap.
  • Bake for about 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.
  • Set the chickpea croutons aside and turn down the oven to 350°F.

Zucchini Boats

  • While the chickpea croutons are baking, lay the halved zucchini pieces with the skin side down and use a spoon to scrape out the seeds from the center. Don't scrape all the way through - keep at least ½ inch of zucchini on the bottom. It should look like a canoe.
  • On the inside of each zucchini half, brush with a little olive oil. Spread some hummus then top with sliced olives, diced tomatoes, and feta cheese.
  • Bake for about 15 minutes, until the zucchini is tender.
  • Top each zucchini boat with chickpea croutons. Enjoy!!

Notes

    • Make this recipe vegan by substituting the feta with vegan cheese or nutritional yeast.
    • Use medium or large zucchini so you can have more room for the filling.
    • Store leftovers in an airtight container in the fridge for up to 4 days.
  •  

Nutrition

Serving: 1whole zucchiniCalories: 433kcalCarbohydrates: 38gProtein: 19gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 33mgSodium: 1750mgPotassium: 907mgFiber: 12gSugar: 6gVitamin A: 874IUVitamin C: 39mgCalcium: 304mgIron: 4mg
Keyword chickpea, hummus, stuffed zucchini, zucchini boats
Did you make this recipe?Leave a comment below - I love hearing from you!

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About Carissa Erzen

Growing up in Germany, I fell head-over-heels in love with ALL the German baked goods, from Lebkuchen to pretzels. Now I'm the founder, recipe developer, and food photographer behind Humbly Homemade, where I test and share German sweets lovingly created from scratch. So pull up a chair, and stay a while!

Reader Interactions

Comments

  1. Maria

    July 25, 2024 at 3:35 am

    5 stars
    Wow these were so good and such a beautiful presentation! I love the addition of the crispy chickpeas!! I added some chopped dill (we just love it with feta and olives :)! Will definitely be making this again!

    Reply
    • Carissa Erzen

      July 30, 2024 at 2:35 pm

      Thank you!! The crispy chickpeas are a game changer! Chopped dill sounds like a delicious addition!

      Reply
  2. Samantha

    July 23, 2024 at 12:32 pm

    5 stars
    My grandpa loves zucchini boats, and he said he usually eats them with ground beef. I made this vegetarian version and it was a hit with the whole family! The feta cheese really adds a nice flavor, and we didn't even miss the meat.

    Reply
  3. Leeanne

    July 23, 2024 at 12:31 pm

    5 stars
    These were so delicious! I love the crunchy chickpeas too, the texture and flavor is amazing!

    Reply
  4. Azilde Elizabeth

    October 28, 2020 at 10:40 am

    One of my favorite meals! I make them with ground turkey. These look delicious!

    Reply
    • strawberryandcream

      October 28, 2020 at 4:50 pm

      Ooh ground turkey sounds good, I will have to try that next time! Thank you!!

      Reply
  5. Jim

    September 25, 2020 at 2:17 am

    I almost stopped reading at "vegan" but they look pretty darn yummy! What a great idea for all those late summer zucchinis. You can only eat so much zucchini bread. So many options on filling your zucchinis like walnuts, mini marshmallows and chocolate sauce!

    Reply
    • strawberryandcream

      September 25, 2020 at 5:11 pm

      Hahaha! Hey sometimes vegan food can be delicious! 😉
      Wow marshmallows and chocolate sauce in a zucchini... I'd totally try that!! 🍫

      Reply
  6. Yum-number1

    September 23, 2020 at 10:31 pm

    I want to be in Corfu...on a boat...eating those zucchini boats 🤤

    Reply
    • strawberryandcream

      September 24, 2020 at 5:00 am

      Hahaha! Me too!!! ☀️🌴🌊

      Reply
5 from 4 votes (1 rating without comment)

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