Everyone needs a quick, easy, weeknight dinner. Literally all you need to with these is layer a bunch of yummy stuff on some zukes and throw them in the oven. It couldn’t be more simple, or adaptable. The flavors I used in this recipe are Mediterranean inspired, but you could honestly do anything. Italian sausage and mushrooms, taco spice and avocado, try it out with whatever you have in the fridge!
- 3 large zucchini (the bigger the better, the more stuffing it will hold)
- your favorite flavor of hummus (I really like the caramelized onion one from President’s Choice)
- 1 small yellow onion diced
- 1 cup grape tomatoes sliced in half
- 2 handfuls of spinach
- 1 red pepper diced
- half a can of chickpeas, drained
- 1 teaspoon olive oil
- 2 tablespoons balsamic vinegar
- salt & pepper to taste
Preheat oven to 400°F
Slice zucchini carefully down the middle, lengthwise. Scoop out the centre with a spoon, making a valley for the filling to sit in, and also to minimize the water released from the seeds.
Spread a layer of hummus in the boat. This gives some extra flavor to the zukes, and also provides something for the filling to stick to. Place the zucchini on a parchment lined baking tray and set aside.
In a nonstick pan, sauté the onions, chickpeas and red peppers until cooked. When they are just about done, add in the halved grape tomatoes and your handfuls of spinach. Deglaze the pan with balsamic vinegar. Season with salt and pepper and continue to cook over medium heat until the spinach has wilted.
Spoon the filling mixture onto the zucchini boats, fitting as much as you can. Bake in the oven for about 15-20 minutes, until the zucchini is soft, you can check them with a fork.
These are packed with protein and make an excellent weeknight dinner. I would serve them with a salad on the side to make it a complete plate, but I also ate them for lunch just by themselves.
Let me know your filling ideas for these super simple zucchini boats! They are totally customize-able.