Tuscan Chickpea Stuffed Zucchini Boats
Tuscan Chickpea Stuffed Zucchini Boats are a delicious vegetarian meal that's easy to make and full of flavor!
Ingredients
- 4-5 large zucchini, halved lengthwise
- 2 cups grape tomatoes, halved
- 4 tbsp olive oil, divided
- 1½ tsp dried oregano
- ½ tsp dried thyme
- salt and pepper to taste
- 1 14oz can chickpeas, drained and rinsed
- 2 tsp paprika
- 1 tsp red pepper flakes
- ¼ cup panko breadcrumbs
- 2 tbsp chopped sun dried tomatoes
- ½ cup shredded mozzarella
- ¼ cup shredded Parmesan
- Fresh chopped basil, for garnish
Instructions
- Preheat an oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.
- Take a small spoon or mellon baller and hollow out the center of each zucchini halve. Reserve the flesh. Place the zucchini halves on the baking sheet along with the zucchini flesh, and grape tomatoes. Drizzle the tops of everything with 2 tbsp of olive oil, dried oregano, dried thyme, salt and pepper. Place the baking sheet into the oven for 20 minutes or until the tomatoes burst.
- Spray another baking sheet with non-stick cooking spray. Place the chickpeas on the baking sheet and toss with remaining 2 tbsp of olive, paprika, red pepper flakes, salt and pepper. Add the panko breadcrumbs and toss again. Place the chickpeas into the oven and roast for 20 minutes or until crisp. You can certainly cook the chickpeas and zucchini at the same time in the oven.
- Once everything is cooked, bring it all out of the oven. Take the roasted zucchini flesh, tomatoes, chickpeas, and sun dried tomatoes place them into a large bowl to combine. Take the chickpea mixture and stuff it into the zucchini boats. Once filled, sprinkle tops with mozzarella and Parmesan.
- Place the zucchini boats back into the oven to let the cheese melt about 10 minutes.
- Remove from oven and garnish with fresh basil!
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