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A baking dish filled with rustic Quinoa and Chickpea Stuffed Zucchini Boats garnished with fresh herbs.

Quinoa and Chickpea Stuffed Zucchini Boats

A rustic, deeply flavorful Mediterranean stuffed zucchini dish packed high with fluffy quinoa, hearty chickpeas, diced tomatoes, and aromatic spices. Naturally gluten-free, vegetarian, and perfect for easy healthy meal prep.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 large straight green zucchinis
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 cup cooked quinoa
  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 can 14.5 oz diced tomatoes (reserve 1/4 cup juices)
  • 2 tbsp tomato paste
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1/4 cup fresh Italian parsley chopped (for garnish)
  • 1/4 cup fresh basil leaves chopped (for garnish)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise. Use a small spoon to gently scoop out the center seeds and flesh, leaving a 1/4-inch thick shell. Finely chop the removed flesh and set it aside.
  3. Heat the extra virgin olive oil in a large skillet over medium heat. Sauté the diced onion, minced garlic, and chopped zucchini flesh for 4–5 minutes until soft.
  4. Remove the skillet from the heat. Stir in the cooked quinoa, drained chickpeas, diced tomatoes (minus the reserved juice), tomato paste, oregano, cumin, smoked paprika, salt, and pepper until fully incorporated.
  5. Place the hollowed zucchini boats side-by-side in a large baking dish. Spoon the filling generously into the boats, pressing down slightly and mounding it high above the edges to mirror the appearance of image_28bc84.jpg.
  6. Mix the reserved 1/4 cup of tomato juice with 2 tablespoons of water and pour it into the bottom of the baking dish.
  7. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake uncovered for an additional 10–15 minutes until the zucchini shells are fork-tender and the mounded tops display a slight caramelization.
  9. Garnish generously with the fresh chopped parsley and basil before serving warm.

Notes

For a non-vegan variation, you can sprinkle 1/2 cup of crumbled feta cheese or grated parmesan over the tops during the final 5 minutes of uncovered baking. Ensure your quinoa is cooked ahead and relatively dry to prevent the filling from becoming mushy.