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Chickpea Stuffed Zucchini Boats

Perfect for a quick weeknight dinner and a great way to make veggies fun for the kids!
Difficulty Level: Easy
Serves: 3


Vegetable oil
3 large zucchinis
1 red capsicum, diced
1 tomato, diced
1 400g can of chickpeas, rinsed
1 small onion, sliced
1 teaspoon of tomato paste
1 teaspoon of smoked paprika
½ teaspoon of cumin
80g of feta, crumbled
Fresh parsley, coriander, basil or thyme (optional, to garnish)


  1. Pre-heat the oven to 210 C
  2. Prepare the zucchinis. Cut the zucchini in half (lengthways) and scoop out the flesh, leaving a small (1cm) border. This can be done by using a sharp knife to score a 1-2cm deep border around the edge and then a spoon to scrape out the flesh. Chop up the zucchini flesh roughly and set aside
  3. Coat a saucepan with olive and heat on medium. Add the onion, cooking for a few minutes until it is fragrant. Then, add the capsicum, tomato, chickpeas, tomato paste, paprika and cumin. Cook for 5-10mins, stirring occasionally, until the veggies are softened and the chickpeas are cooked
  4. Put the zucchini on a greased baking tray, fill each with 3-4 tablespoons of veggie mix and top with feta. Bake for 20-30mins or until the zucchini is cooked through
  5. Serve hot, topped with fresh herbs (if desired)