Lemon Chickpea and Feta Stuffed Zucchini (Print version)
Chickpeas, sweet pepper and lemon fill tender zucchini boats under a little golden feta.
# Ingredients:
Ingredients
01 -
4 medium zucchini
02 -
1 × 400 g can chickpeas, drained and rinsed
03 -
120 g feta, crumbled
04 -
1 red bell pepper, finely diced
05 -
1 small onion, finely chopped
06 -
2 garlic cloves, minced
07 -
2 tbsp olive oil
08 -
1 tbsp lemon juice
09 -
1 tsp dried oregano
10 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Rest for five minutes before serving two halves per person. The shells should hold their shape while being tender enough to cut easily.
07 -
Refrigerate leftovers within two hours in covered containers for up to three days. Reheat covered in the oven until piping hot throughout.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.