Vegetarian Stuffed Zucchini Boats

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These vegetarian stuffed zucchini boats are delicious and flavor-packed. Plus there are more customization possibilities with zucchini boats than there are settings in an Android phone. Let's dig into this healthy, low-carb, easy weeknight meal!

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.

If you need a healthy low-carb meal asap, these vegetarian stuffed zucchini boats are a great go-to. They're ready in just under one hour, perfect for a weeknight meal or easy meal prep for the week.

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

Ingredients

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

How to Make Vegetarian Stuffed Zucchini Boats

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.

Recipe Tips and Substitutions

• This recipe is vegetarian, but if you are an omnivore, add cooked ground sausage to each zucchini boat.
• Substitute crumbled feta with other cheeses like shredded mozzarella or goat cheese.
• Instead of zucchini, use summer squash, eggplant or bell peppers.
• Make this recipe vegan by substituting the feta with vegan cheese or nutritional yeast.
• I recommend using medium to large zucchini so you can have more room for the filling.
• 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.
• Save the juice from canned chickpeas, which is called aquafaba. You can whip it up with sugar to make vegan macarons.

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.

More Easy Vegetarian Weeknight Recipes

• Chickpea and aubergine (eggplant) curry
• Vegetarian chili with beans
• Easy vegan chickpea soup
• Pink beet ravioli
• Peanut butter curry
• Butternut squash, carrot and red lentil soup
• Savory watermelon poke bowls