greek roasted chickpea and rice zucchini boats
Take a nice big bite of my fresh zucchini boat...
Ingredients
- 3 large zucchini, halved
- 1 can chickpeas, drained and rinsed
- 1 tbsp paprika
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 cup cooked white or brown rice
- 1 cup shredded Gouda cheese
- 2 cups cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/3 cup mixed fresh herbs (I like basil, mint, and chives)
Instructions
- Preheat oven to 425 degrees. Line two large baking sheets with parchment.
- Toss the tomatoes with the oil, balsamic, herbs, salt and pepper. Set aside to marinate at room temperature while you prepare the rest of the dish.
- Carefully scoop a few wells in the center of each zucchini boat (see photos for reference). Rub both sides with olive oil and season with salt and pepper. Place on one of the baking sheets cut-side up.
- In a bowl, toss the chickpeas with 1 tablespoon olive oil, paprika, dill, garlic, onion, oregano, and a pinch of salt and pepper. Spread in an even layer on the second baking sheet.
- Roast the zucchini and chickpeas for 15-20 minutes, tossing the chickpeas halfway through cooking time.
- Divide the rice among the zucchini boats and sprinkle each with Gouda. Return to the oven for 5-8 more minutes until the cheese melts.
- Top each boat with chickpeas and marinated tomatoes. Serve warm.
Notes
*To store: Store the boats in the fridge for up to 3 days, the tomatoes in a separate container for 5 days, and the chickpeas at room temperature for up to 3 days.