Mediterranean Zucchini Boats with Chickpeas
milos, greece
In the early summer of 2019, my family took a trip to Greece. We started in Athens and made our way via planes, boats, and buses to three different islands over the course of ten days: Milos, Santorini, and Naxos. Each island had its own unique-ism which attracted, to varying degrees, groups of tourists each summer. Milos is known for having over 75 unique beaches, each with their own landscape and rock structure. At one of the more famous beaches, Sarakiniko, one felt as though they were walking on the moon, with white-gray rock leading you to the ocean’s edge. Santorini is famous for its white stone building with dark blue rooves that seamless blend into the dark blue of the ocean over which they loom. And Naxos, my personal favorite for a variety of reasons, was known for its food. Naxos lays like a quilt of farm-land as the island is responsible for producing almost all of the food they consume. On one day in the middle of our stay on Naxos, we visited one of the farms for a cooking class, where we not only prepared but also harvested the food we ate: fresh lemons and zucchini blossoms and tomatoes and green onions and fresh herbs. Everything came together in a three-course feast of tzatziki and fresh bread and an array of Mediterranean stuffed vegetables. Now, a year later, after months spent in quarantine, I would do anything to go back to Greece to bask in its beauty and its ease. But, in lieu of that being a possibility, I instead find myself content trying to recreate my favorite parts of my trip from the comfort of my own kitchen. These Mediterranean zucchini boats are an homage to the dinner we cooked in Naxos and a perfect way to mix up your weeknight dinner routine. They are vegan, and packed with protein, and come together in under 25 minutes. I hope you enjoy!
Ingredients
1 zucchini
2 tbsp chopped onion
1/2 tbsp olive oil (plus more for drizzling)
1 clove garlic
1-1/2 tbsp tomato paste
1/4 cup warm water
1/2 cup chickpeas (I used canned, strained and rinsed well)
salt and pepper to taste
fresh or dried herbs (I use 1/2 tsp fresh basil. If using dried herbs, use less than if you were using fresh)
Directions
Preheat oven to 375 degrees.
Cut your zucchini in half. Hallow out the middle of the zucchini with a spoon. Save filling for later.
In a frying pan, add 1/2 tbsp olive oil, garlic, onion, and the inside of the zucchini that you saved. Sauté on medium heat until soft and the onions are translucent, about 4-6 minutes. Add tomato paste and allow to cook for an additional 30 seconds.
Add chickpeas and water to your saucepan and stir until chickpeas are fully coated. Season with salt and pepper to taste and herbs.
On a sheet pan lined with aluminum foil, arrange your zucchini boats and drizzle with olive oil and salt. Fill with chickpea mixture. (Option to sprinkle with cheese before putting them in the oven if not vegan) Bake for about 15 minutes, until zucchini are soft. Sprinkle with goat cheese or feta and enjoy!