Quinoa and Chickpea Stuffed Zucchini Boats

11 ingredients

45 minutes

378 kcal

A delicious and nutritious alternative to traditional stuffed peppers, these Quinoa and Chickpea Stuffed Zucchini Boats are packed with flavor and wholesome ingredients. Zucchini boats are filled with a savory mixture of quinoa, chickpeas, onions, garlic, sun-dried tomatoes, Italian seasoning, and fresh parsley, then baked to perfection. This dish is a perfect balance of protein, fiber, and vitamins, making it a satisfying and healthy meal option.

1/2 cup quinoa

1 can (15 oz), drained and rinsed chickpeas

2 medium-sized zucchini

1 medium, finely chopped onion

2 cloves, minced garlic

1/4 cup, chopped sun-dried tomatoes

1 teaspoon italian seasoning

2 tablespoons, chopped fresh parsley

to taste salt

to taste black pepper

2 tablespoons olive oil


Preheat the oven to 180°C (350°F). Cut the zucchinis in half lengthwise and scoop out the seeds to create 'boats'.

Cook quinoa according to package instructions. In a pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add the sun-dried tomatoes, Italian seasoning, salt, and black pepper. Stir in cooked quinoa and chickpeas. Cook for 3-4 minutes. Remove from heat and stir in fresh parsley.

Fill each zucchini boat with the quinoa and chickpea mixture. Place the stuffed zucchinis in a baking dish. Drizzle with the remaining olive oil. Cover with foil and bake for 25-30 minutes until the zucchinis are tender.

4. Finishing the dish and serving

Remove the foil and bake for an additional 5-10 minutes until the tops are slightly browned. Serve the Quinoa and Chickpea Stuffed Zucchini Boats hot, garnished with additional fresh parsley leaves, and enjoy!

6. Final tip

For a spicy kick, add a pinch of red pepper flakes to the quinoa and chickpea mixture before baking. You can also top the zucchini boats with a sprinkle of grated Parmesan cheese before serving for an extra flavor boost.

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