Baked Stuffed Zucchini with Chickpeas & Quinoa

Name: Baked Stuffed Zucchini with Chickpeas & Quinoa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 100 g dry chickpeas; 100 g dry quinoa; 50 g raw spinach*; 2 medium zucchini; 2 tbsp olive oil (extra virgin); 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne powder (optional); 1/4 tsp ground black pepper; 1/2 tsp sea salt (or to taste); 2 cloves of garlic (minced)

Baked Stuffed Zucchini with Chickpeas & Quinoa Overview

Think zucchini is dull and boring? Not in these settings! The Baked Stuffed Zucchini with Chickpeas & Quinoa is a great way to get a bit more creative with the summer squash.

This Baked Stuffed Zucchini with Chickpeas & Quinoa is a deliciously crunchy meal, thanks to roasted in aromatic oil chickpeas. Furthermore, it is packed with fiber and the freshness of zucchini. It makes a healthy gluten-free dish, which is so filling as it’s loaded with protein. Besides, this will top up your daily iron intake (find more iron-rich recipes here).

Considering you have access to abundant grocery choices, the main ingredients for this recipe should be available to you in stores all year round. Therefore, this recipe would ideally work as a comforting meal for cold winter nights as well as for long and hot summer days.

Incredibly straightforward to make, you can vary this meal’s stuffing to other grains that you may have in your pantry. Also, you may replace chickpeas with lentils or other legumes. A sprinkle of tahini-lemon dressing would give an earthy, at the same time refreshing twist to this meal.

Enjoy it as a main dish for 2, as a side dish for 4 or slice it up to make an appetizer for multiple people.

How to Serve Baked Stuffed Zucchini with Chickpeas & Quinoa

Enjoy this Baked Stuffed Zucchini with Chickpeas & Quinoa while still warm, topped with chopped parsley. A sprinkle of tahini-lemon dressing would give an earthy, at the same time refreshing twist to this meal.

Print Recipe

Baked Stuffed Zucchini with Chickpeas & Quinoa

Think zucchini is dull? Think again! This Baked Stuffed Zucchini with Chickpeas & Quinoa is a great way to get creative with the summer squash.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Main Course

Cuisine: Middle Eastern

Keyword: Gluten free, Nut free, Vegan

Servings: 2

Calories: 533kcal

Equipment

Baking tray
Skillet pan

Ingredients

100 g dry chickpeas
100 g dry quinoa
50 g raw spinach*
2 medium zucchini
2 tbsp olive oil extra virgin
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp cayenne powder optional
1/4 tsp ground black pepper
1/2 tsp sea salt or to taste
2 cloves of garlic minced

Instructions

Presoak chickpeas overnight or for at least 4 hours.
Cook soaked chickpeas for 1h 30 mins or until soft.
Cook quinoa in slightly salted water for 20-25 mins (water should be twice the amount of quinoa).
Preheat the oven at 200°C (390 F). Slice the zucchinis to halves and place onto a baking tray. Bake for 15 mins.
Place a pan over medium heat, add 2 tbsp olive oil. Add minced garlic and fry it in heated oil for a couple of minutes, add cumin, paprika, and cayenne powder and let cook for another minute.
Add cooked and drained chickpeas to the pan and stir to fully coat the legumes in the aromatic oil. Let cook for another couple of minutes.
Meanwhile, remove zucchinis from the oven and carve out the pulp. Cut the pulp to cubes and add to chickpeas. Add salt and ground pepper. Let cook for 5 minutes.
Add quinoa and spinach and stir to combine ingredients.
Place the mix onto zucchini halves. Optionally drizzle with olive oil. Bake for another 10 to 15 minutes.
Serve while still hot or cooled.