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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Why you’ll love this recipe
This is a recipe that I would consider healthy. It’s baked, not fried. It’s made with veggies and spices that are good for the body and soul, and it’s high in protein thanks to the chickpeas. And that’s not all; you get to enjoy it with a side of a fresh, bright, and also high-in-protein creamy dip made with cottage cheese and a touch of lime.
I think this zucchini boats with chickpeas recipe is perfect to make for a friend’s get-together or family gathering. It’s pretty and delicious, plus you don’t have to spend hours in the kitchen making it. It’s a dish everyone will enjoy and ask for the recipe.
Ingredients notes
Zucchini boats with chickpea ingredients.
Whipped cottage cheese with lime ingredients
Chickpeas. They are not only delicious but also filling, making this dish a complete meal.
Zucchini. This versatile vegetable is subtle in flavor, but at the same time, it adds so much to the dish: flavor, texture, and appeal.
Tomato sauce. It goes perfectly with the chickpeas, adding flavor that pairs perfectly with the rest of the ingredients.
Cottage cheese. I think this type of cheese is left in the shadows, but it shouldn’t be. Cottage cheese is so yummy, and you can use it in so many ways. Once whipped, it makes the perfect creamy dip.
Lime. It adds brightness to the dish.
Parmesan cheese. The perfect topping to add extra flavor.
How to make zucchini boats with chickpeas
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Slice and core the zucchini.
Step 2: Place the zucchini boats on a baking dish, season them, and put aside. Roughly chop the zucchini core.
Step 3: In a hot skillet, sauté the onion until soft, add the garlic, and cook a minute longer.
Step 4: Add the chickpeas and spices, mixing everything.
Step 5: Mix the tomato sauce and chopped zucchini core with the chickpeas.
Step 6: Add the sugar, mix, and cover with a lid. Cook for 5 minutes.
Step 7: Meanwhile, make the dip. Zest half a lime. In a food processor, add the cottage cheese, lime zest, lime juice, salt, and black pepper. Whip until smooth and creamy.
Step 8: Remove the chickpea stew from the stove and mix in the chopped fresh parsley.
Step 9: Fill the zucchini boats and bake covered on the middle rack. When ready, sprinkle parmesan cheese on top of each zucchini boat and bake for 10 more minutes. Remove from the oven, serve with a dollop of the whipped cheese, and enjoy.
Recipe Tips
Don’t overcook the zucchini. If you cook them for too long, they may become too soft and lose their shape. Check on them after 30 minutes. If a fork can easily pierce through them, they are ready.
Additions and substitutions
There are different zucchini varieties, and as long as they are big enough to fill, you can use them. The filling can be adjusted to your preferences. You can add or substitute rice or beans for the chickpeas and add some spicy sauce or chili flakes for some heat. Use mozzarella cheese, feta, or cheddar instead of or in addition to the parmesan cheese.
Instead of the cottage cheese, you can use sour cream or full-fat thick yogurt.
Storage and reheating
Store the zucchini boats with chickpeas in an airtight container or covered with a plastic bag in the fridge for up to 3 days. I don’t recommend freezing the zucchini, as they will have an unpleasant, mushy texture when thawed.
Reheat them in the oven at 350F (180C), covered with foil, for a few minutes until warm, or use a microwave, but don’t cover them with foil.
Recipe FAQ
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Zucchini boats with chickpeas
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
- Preheat the oven to 350F (180C).
- 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
- 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)
- Roughly chop the scraped zucchini core and set it aside.
- 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)
- Add the sliced garlic and cook for one more minute.4 garlic cloves, sliced
- 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)
- 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
- 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
- Remove the chickpea filling from the heat and mix in the chopped parsley.10 grams fresh parsley, chopped
- Fill each zucchini boat with the chickpea filling using a spoon.
- Cover with foil and bake for 30 minutes or until the zucchinis are soft when poked with a fork.
- Remove the foil, sprinkle parmesan cheese on top, and bake for 10 more minutes.45 grams parmesan cheese
- Take them out of the oven and serve with a dollop of the whipped cottage cheese. Enjoy!
Notes
- You can add or substitute rice or beans for the chickpeas and add some spicy sauce or chili flakes for some heat. Use mozzarella cheese, feta, or cheddar instead of or in addition to the parmesan cheese.
- Instead of the cottage cheese, you can use sour cream or full-fat thick yogurt.
- Don’t overcook the zucchini. If you cook them for too long, they may become too soft and lose their shape. Check on them after 30 minutes. If a fork can easily pierce through them, they are ready.
- Store the zucchini boats with chickpeas in an airtight container or covered with a plastic bag in the fridge for up to 3 days. I don’t recommend freezing the zucchini, as they will have an unpleasant, mushy texture when thawed.
- Reheat them in the oven at 350F (180C), covered with foil, for a few minutes until warm, or use a microwave, but don’t cover them with foil.