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Two zucchini boats with chickpeas on a plate.

Zucchini boats with chickpeas

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AuthorMilena M
If you're in the mood for a light yet filling, meat-free, delicious, and easy-to-make recipe, these zucchini boats with chickpeas served with whipped cottage cheese with lime is the perfect meal. It's simple enough to make any day of the week, but also special to share with friends and family at a get-together lunch or dinner.
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Prep Time15 minutes
Cook Time35 minutes
Servings6 zucchini boats

Ingredients
  

  • 3 zucchini, medium-large size, ~950 grams
  • 1 tablespoon grapeseed oil (2), 13 grams
  • 1/2 teaspoon salt (1)
  • 1/2 teaspoon black pepper (1)
  • 1 yellow onion, medium size, 1 cup, chopped
  • 2 tablespoons grapeseed oil (1), 26 grams
  • 4 garlic cloves, sliced
  • 400 grams cooked chickpeas, drained and rinsed, 2 cups
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme, dry, or 1 teaspoon fresh
  • 1/2 teaspoon salt (2)
  • 1/2 teaspoon black pepper (2)
  • 250 grams tomato sauce, 1 cup
  • 2 teaspoons brown sugar
  • 10 grams fresh parsley, chopped
  • 45 grams parmesan cheese, ~1/2 cup

Whipped cottage cheese with lime:

  • 300 grams cottage cheese (4.5% fat), heaping 1 cup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon zest from half a lime
  • 1 teaspoon lime juice

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Preheat the oven to 350F (180C).
  3. Wash and cut the ends of the zucchini. Slice them in half lengthwise. Using a spoon, scrape the core from the inside of each half.
    3 zucchini, medium-large size
  4. Arrange the cored zucchini halves in a baking dish. Drizzle about one tablespoon of grapeseed oil over each one, and using your hands, massage the oil all over the zucchini. Place them core side up and sprinkle ½ teaspoon salt and ½ teaspoon black pepper over them. Set aside.
    1 tablespoon grapeseed oil (2), 1/2 teaspoon salt (1), 1/2 teaspoon black pepper (1)
  5. Roughly chop the scraped zucchini core and set it aside.
  6. In a skillet over medium to high heat, sauté the chopped onion with two tablespoons of grapeseed oil (or oil of your choice) until soft and translucent.
    1 yellow onion, medium size, 2 tablespoons grapeseed oil (1)
  7. Add the sliced garlic and cook for one more minute.
    4 garlic cloves, sliced
  8. Add the chickpeas, paprika, thyme, salt, and black pepper. Give it a nice mix.
    400 grams cooked chickpeas, drained and rinsed, 1 teaspoon paprika, 1/2 teaspoon thyme, dry, 1/2 teaspoon salt (2), 1/2 teaspoon black pepper (2)
  9. Pour in the tomato sauce, add the chopped zucchini core, and the brown sugar. Mix everything well, cover with a lid, and cook for 5 minutes.
    250 grams tomato sauce, 2 teaspoons brown sugar
  10. Make the whipped cottage cheese with lime. In a food processor, add all the dip ingredients and whip until smooth. Adjust seasonings to your liking. Transfer to a bowl. Set aside or refrigerate until ready to use.
    300 grams cottage cheese (4.5% fat), 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon zest from half a lime, 1 teaspoon lime juice
  11. Remove the chickpea filling from the heat and mix in the chopped parsley.
    10 grams fresh parsley, chopped
  12. Fill each zucchini boat with the chickpea filling using a spoon.
  13. Cover with foil and bake for 30 minutes or until the zucchinis are soft when poked with a fork.
  14. Remove the foil, sprinkle parmesan cheese on top, and bake for 10 more minutes.
    45 grams parmesan cheese
  15. Take them out of the oven and serve with a dollop of the whipped cottage cheese. Enjoy!

Notes

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.