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Chickpea, Barley, Olive & Feta Stuffed Zucchini Boats

These Vegetarian Stuffed Zucchini Boats with Chickpeas, Barley, Olive & Feta are about to become your family's favourite meatless monday meal.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 340kcal


  • 2 large zucchini top removed and halved lengthwise
  • 1/4 cup whole grain (I used a rice, barley and spelt mixture)
  • 1 tsp oil
  • 1/2 can of chickpeas rinsed and drained
  • 3 tbsp black pitted olives minced
  • 2 tsp tahini
  • 1/4 tsp sumac
  • 1/4 tsp za’atar
  • 2 tbsp feta crumbled
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • 2 tbsp feta crumbled
  • 2 tsp panko bread crumbs
  • 2 tsp olive oil
  • 1 tbsp mint chiffonade


  • Preheat oven to 375 F. Using a small spoon, hollow out the zucchini, leaving at least 1/4 cm of zucchini all around to form a boat. Coarsely chop the zucchini flesh and set aside.
  • Place the zucchini boats on a baking tray lined with aluminum foil, season with a pinch each of salt and pepper and roast for 12-15 minutes. Remove and preheat oven to broil.
  • Cook the grains according to package directions- depending on what kind you use. Set them aside once cooked in a medium bowl.
  • Return the saucepan to medium heat and add a teaspoon of oil. Add in the chopped zucchini and the chickpeas and sauté for about 5 minutes. With a potato masher, or fork, mash the chickpeas lightly so that there are some lumps and some of it has formed a paste. Allow the mixture to cook another 3 minutes to evaporate some of the moisture. Transfer to the bowl with the cooked grains.
  • Mix in the olives, tahini, sumac, za’atar, feta, lemon zest and salt and pepper to taste.
  • Stuff the baked zucchini boats with the mixture, dividing it between the four halves. Top them with the remaining tablespoons of feta, panko, and olive oil. Broil for about 5-7 minutes, keeping an eye on it that it doesn't burn- you are simply looking for the bread and cheese to brown lightly.
  • Remove from the oven, transfer two halves each to two dinner plates and sprinkle with mint. Enjoy loves!


Calories: 340kcal