AuthorHeather BlakeCategoryDairy free, Gluten-free, Legumes, Vegan, Vegetarian, VeggiesDifficultyIntermediateA fantastic and fun way to savor one of my favorite veggies! Chickpeas pack protein into this delicious side dish!
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!
Ingredients
Directions
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!
