Mediterranean diet staples and great flavor, these Greek Zucchini Boats are an easy vegetarian lunch or light dinner. If vegan, skip the feta and add some diced avocado instead.
3 zucchini, halved lengthwise
2 Tbsp olive oil
1/8 tsp salt
Black pepper to taste
1 shallot, chopped
2 garlic cloves, minced
1 can (15 oz) chickpeas, rinsed and drained
1 tsp dried oregano
2 Tbsp crumbled feta cheese
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh basil
Chopped fresh dill, for garnish
- Preheat oven to 350°. Score zucchini and scoop out the flesh into a bowl. Place zucchini halves in a shallow baking dish, drizzle with 1 tablespoon of the olive oil, and season with salt and pepper. Bake for 12 to 15 minutes, or until mostly tender.
- In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the shallot and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the zucchini flesh and cook until light golden, about 2 minutes. Add the chickpeas, tomatoes, olives and oregano and cook, stirring occasionally, until the mixture is heated through, about 5 minutes.
- Spoon chickpea mixture into the zucchini boats, then top with feta. Bake until zucchini is just tender and cheese is melted, about 10 minutes more. Drizzle the lemon juice over the zucchini boats, and garnish with the basil and dill. Serve warm.
Serving size: 1/2 zucchini
Per Serving: Calories: 162, Fat: 9g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 281mg, Carbohydrates: 15g, Fiber: 4g, Protein: 5g
Copyright 2019 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.
Date Last Reviewed: April 10, 2019
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD