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Baked Stuffed Zucchini with Chickpeas & Quinoa

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.
Course Appetizer, Main Course
Cuisine Middle Eastern
Keyword Gluten free, Nut free, Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2
Calories 533kcal


  • Baking tray
  • Skillet pan


  • 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


  • 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.


*can be substituted with frozen