Zucchini Boats

Zucchini Boats


Number of Servings: 4
  • 2 Zucchinis, halved lengthwise.
  • 1 cup Pre-soaked chickpeas.
  • 1 tbs Ground cumin.
  • 1 ts Ground coriander.
  • 1/2 ts Turmeric.
  • 1/2 Lemon juice.
  • 1 Shallot, chopped.
  • 2 Garlic cloves, minced.
  • 1 tbs Walnuts, chopped.
  • 1/2 Canned tomatoes.
  • 1/4 cup Kale, chopped.
  • Salt and black pepper.
  • 1 and 1/2 tbs Olive oil.


  1. Scoop out the flesh of the zucchini and season with salt and pepper. Use 1/2 tbs from the olive oil to brush the zucchini.
  2. Cook in a preheated oven at 200 Celsius for 20-25 mins.

For the Filling:

  1. Add the remaining olive oil into a nonstick pan, add the onion and half of the spices. Cook over medium heat until the onion has softened.
  2. Add the flesh of the zucchini, garlic, canned tomatoes, kale, lemon juice, remaining spices along with salt and pepper and cook for 10 mins.
  3. Add the chickpeas and the walnuts, cook for another 5 mins then smash them just until it breaks down a little bit.
  4. scoop about 1 tbs of the filling into each of the zucchini, garnish with parsley, and serve.

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