Hello everyone! Welcome to Kelly’s Kitchen. Today’s recipe is a perfect spring and summer dish; zucchini canoes stuffed with hummus, and an olive, tomato, onion, and pepperoncini salad dressed with lemon juice, topped with crumbled feta, and baked until the zucchini is tender. But that’s not all – the baked stuffed zucchini is topped with crispy, herby baked chickpeas. The feta cheese is definitely optional, as the creamy hummus and the Crispy Chickpeas add richness and tons of flavor. The little salad is bright and retains its textures and bright flavor. Let’s do it! Mediterranean Stuffed Zucchini with Crispy Chickpeas.
Mediterranean Stuffed Zucchini with Crispy Chickpeas Ingredients
Crispy Chickpeas
- 1 14-oz can Chickpeas, drained and patted dry
- 1 tbsp. Olive Oil, divided
- Pinch of Kosher Salt
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Garlic Salt
- 1/2 tsp. Onion Powder
- 1/2 tsp. Dried Thyme
- 1/2 tsp. Dried Oregano
- 1/4 cup Chopped Fresh Parsley
Zucchini Canoes
- 1-2 Roma Tomatoes, seeded and diced
- 8-10 Pepperoncini Peppers, stemmed and diced
- 1/2 Small Red Onion, diced
- 1/4 cup Diced Kalamata Olives
- Juice of Half a Lemon
- 1/2 tbsp. Olive Oil
- 2-4 Zucchinis
- 4-6 tbsp. Hummus
- Crumbled Feta
How to Prepare Mediterranean Stuffed Zucchini with Crispy Chickpeas
Step 1
Preheat oven to 400 degrees. Toss the chickpeas with a few glugs of olive oil and a good pinch of Kosher salt. Spread the chickpeas in a single layer on a rimmed sheet tray and bake for 20 minutes, shaking the pan halfway through.
Step 2
When the chickpeas come out of the oven, reduce the oven temperature to 350 and transfer the chickpeas back to the bowl we first used to toss them in olive oil. Sprinkle on the seasonings and the fresh parsley; add another glug of olive oil and stir to coat the Crispy Chickpeas in the seasoning and olive oil. Set this bowl aside.
Step 3
Toss the tomatoes, onion, pepperoncinis, olives, and lemon juice together with olive oil and set aside.
Slice the ends off the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the seeds and create a canoe shape out of each zucchini half. Spread hummus in the center of each zucchini canoe. Transfer zucchinis to a rimmed sheet tray.
Step 4
Use a slotted spoon to scoop tomato salad filling into each zucchini canoe, on top of the hummus. Sprinkle crumbled feta on top of the salad filling and bake for 20 minutes, or until the zucchini is tender. When the zucchini is out of the oven, sprinkle the crispy chickpeas on top of each zucchini canoe.
We enjoyed these Mediterranean Stuffed Zucchini with Crispy Chickpeas when they were hot and cold, and they are delicious both ways. Fresh Mediterranean flavors in a perfect little zucchini canoe! Even if you aren’t making more than 4 zucchini canoes, you may want to go ahead and make extra Crispy Chickpeas; they are a great little snack to reach for when you’re craving something salty, herby, and crispy. A couple of weeks ago, I shared one of my favorite summer recipes, Melon and Prosciutto Salad, it is perfect for a summer brunch. Take care and be well, xo Kelly
Key Equipment
Mediterranean Stuffed Zucchini with Crispy Chickpeas
Ingredients:
- Crispy Chickpeas
- 1 14- oz can Chickpeas drained and patted dry
- 1 tbsp. Olive Oil divided
- Pinch of Kosher Salt
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Garlic Salt
- 1/2 tsp. Onion Powder
- 1/2 tsp. Dried Thyme
- 1/2 tsp. Dried Oregano
- 1/4 cup Chopped Fresh Parsley
- Zucchini Canoes
- 1-2 Roma Tomatoes seeded and diced
- 8-10 Pepperoncini Peppers stemmed and diced
- 1/2 Small Red Onion diced
- 1/4 cup Diced Kalamata Olives
- Juice of Half a Lemon
- 1/2 tbsp. Olive Oil
- 2-4 Zucchinis
- 4-6 tbsp. Hummus
- Crumbled Feta
Instructions:
Crispy Chickpeas
- Preheat oven to 400 degrees. Toss the chickpeas with a few glugs of olive oil and a good pinch of Kosher salt. Spread the chickpeas in a single layer on a rimmed sheet tray and bake for 20 minutes, shaking the pan halfway through.
- When the chickpeas come out of the oven, reduce the oven temperature to 350 and transfer the chickpeas back to the bowl we first used to toss them in olive oil. Sprinkle on the seasonings and the fresh parsley; add another glug of olive oil and stir to coat the Crispy Chickpeas in the seasoning and olive oil. Set this bowl aside.
Zucchini Canoes
- Toss the tomatoes, onion, pepperoncinis, olives, and lemon juice together with olive oil and set aside. Slice the ends off of the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the seeds and create a canoe shape out of each zucchini half. Spread hummus in the center of each zucchini canoe. Transfer zucchinis to a rimmed sheet tray.
- Use a slotted spoon to scoop tomato salad filling into each zucchini canoe, on top of the hummus. Sprinkle crumbled feta on top of the salad filling and bake for 20 minutes, or until the zucchini is tender. When the zucchini is out of the oven, sprinkle the crispy chickpeas on top of each zucchini canoe.
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