Lemon Chickpea and Feta Stuffed Zucchini

Chickpeas, sweet pepper and lemon fill tender zucchini boats under a little golden feta. Using the scooped zucchini in the filling keeps the whole vegetable in the dish.

Ingredients

• 4 medium zucchini
• 1 × 400 g can chickpeas, drained and rinsed
• 120 g feta, crumbled
• 1 red bell pepper, finely diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ¼ tsp black pepper

Method

1. Heat oven to 200°C / 400°F. Halve zucchini lengthwise and scoop out the soft centers with a spoon, leaving walls about 7 mm thick. Finely chop the scooped flesh.
2. Arrange the eight shells cut-side up in a large baking dish. Brush with one tablespoon oil and bake for ten minutes while making the filling.
3. Heat the remaining oil in a skillet. Cook onion and bell pepper for 6–8 minutes until softened. Add chopped zucchini flesh and garlic and cook for another 3–4 minutes until excess moisture evaporates.
4. Add chickpeas, oregano and pepper. Mash about half the chickpeas lightly with a fork, leaving the rest whole. Remove from heat, stir in lemon juice and 80 g feta.
5. Fill the warm zucchini shells evenly. Scatter the remaining 40 g feta over them and bake for 20–25 minutes, until zucchini is tender when pierced and the filling is hot.
6. Rest for five minutes before serving two halves per person. The shells should hold their shape while being tender enough to cut easily.
7. Refrigerate leftovers within two hours in covered containers for up to three days. Reheat covered in the oven until piping hot throughout.

Leave sturdy walls

A shell around seven millimeters thick supports the filling without staying tough.

Cook off extra moisture

The chopped zucchini releases water in the skillet. Let it evaporate before filling the boats.

Mash only some chickpeas

A partly mashed filling holds together while whole chickpeas add texture.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest for five minutes before serving two halves per person. The shells should hold their shape while being tender enough to cut easily.

How should I store leftovers?

Refrigerate leftovers within two hours in covered containers for up to three days. Reheat covered in the oven until piping hot throughout.