These Greek stuffed zucchini boats are a light and colorful summertime dish. This recipe is dairy-free, gluten-free, and vegan, but with endless variation options, it's a meal that can please any crowd.
Cut each zucchini in half lengthwise. Scoop out the seeds with a spoon or a melon baller (you just want something with a slightly sharp edge), leaving about 1/4 inch of the zucchini around the sides and bottom.
Rub the zucchini with a little olive oil and season freely with a pinch of salt and pepper. Then lay them cut side down on the baking tray. Cook for 10 minutes.
Make the stuffing
Heat a large skillet over medium heat.
While the pan heats up, dice the green pepper, onion, and carrot. Once hot, add the oil and diced veg to the pan. Cook for about 5 minutes, stirring occasionally.
Stir in the spices, salt, and pepper and allow to infuse into the veggies for a minute before adding the fire-roasted tomatoes and chickpeas.
Cook for a few more minutes allowing some of the liquid to reduce down.
Stuff the zucchini
With the cut side facing up, generously fill the stuffing into all the hollowed-out zucchini halves. (You'll have a little excess depending on the size of your zucchini).
Put the stuffed zucchini back in the oven and cook for an additional 10 minutes.
Top with freshly chopped parsley (optional) and a dollop of greek-style yogurt if desired.
Notes
How can you make these Greek stuffed zucchini boats using what you already have?Here are some ideas…
No green bell pepper? ➝ orange or yellow bell peppers will also work
No yellow onion? ➝ use white or sweet onions
Don't have all the spices? ➝ this is a blend of warm and earthy flavors so just use what you have
No fire-roasted tomatoes? ➝ canned diced tomatoes will also work
More variations ➝ If you're not into the Greek flavors, you can also make taco stuffed zucchini boats, pizza, Thai, etc. So many flavor possibilities!