Chickpea Stuffed Zucchini

Chickpea Stuffed Zucchini

These zucchini boats make a nice, fresh, light dinner.  I mashed the chickpeas very lightly creating a more rustic, chunky stuffing.  If your prefer something smoother you could mash it more or even put the stuffing through the food processor.

This recipe begins with zucchini that have been split in half lengthwise,.  You need to scoop the insides out with a spoon.  If you wish, you could make it a bit easier on yourself by scoring the sides of the zucchini with a knife.

Then you fry up all of the stuffing ingredients in a pan while your oven is preheating.  The stuffing consists of chickpeas, onion, garlic, the diced insides of the zucchinis that you hollowed out, and some seasonings.  I have used red and white onion in this recipe, and either tastes great.  Once the ingredients are cooked, you just roughly mash the stuffing with a potato masher.

Finally, you will spoon the stuffing into the empty zucchinis and bake on a greased cookie sheet. 

Serves: 4


  • 1 TBSP olive oil +extra for greasing the cookie sheet
  • 1 onion, diced
  • 1 clove garlic, minced
  • 4 medium zucchini, split lengthwise & middles scooped out
  • diced insides of 4 zucchinis
  • 1 can chickpeas, drained & rinsed
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • pinch salt
  • dash pepper


  1. Preheat your oven to 350 degrees F.
  2. In a saute pan on medium heat, warm the olive oil.  Add the onions and cook, stirring occasionally for 2 minutes.  
  3. Stir in the garlic and cook for an additional minute.
  4. Add the diced zucchini and cook, stirring occasionally, until soft, about 4 minutes.
  5. Stir in the chickpeas, oregano, parsley, salt, and pepper.  Cook another 2-4 minutes.  Remove from heat.
  6. Mash with a fork or potato masher until you are happy with the consitency of the stuffing.
  7. Stuff zucchinis and bake for about 40-50 minutes, or until the shells are tender.

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