Loaded Zucchini Boats

1 medium or large zucchini (organic if possible)

⅓ cup diced tomatoes (organic)

⅓ cup chickpeas

1 shallot, minced

1 tbsp garlic, minced

2 tbsp bread crumbs (optional, gluten-free if needed)

1 ½ tbsp The Crescent Olive's Milanese Gremolata olive oil, divided

2 tbsp fresh parsley, minced (or 1 tbsp dried parsley)

salt & pepper, to taste

Cut zucchini in half. Using a spoon, scoop out the inside of each half. Roughly chop flesh and place in medium bowl.
Drizzle olive oil inside each half and on outside of zucchini. Sprinkle with sea salt & pepper. Set aside.

Add diced tomatoes, chickpeas, garlic, shallot, parsley, bread crumbs (if using) salt, and pepper to bowl with chopped zucchini flesh. Mix well.

Heat 1 tbsp Milanese Gremolata olive oil in medium pan. Add mixture to pan and saute for 5-10 minutes, until soft, aromatic, and juices are released.

Preheat oven (or toaster oven) to 375 degrees F.
Place zucchini boats on foil-lined baking sheet. Scoop filling into shell.
Drizzle with olive oil.

Bake for 20 minutes, until soft and top begins to brown.
Serve immediately!

Print Options:

Loaded Zucchini Boats