VEGETARIAN STUFFED ZUCCHINI BOATS

Here’s a flavorful Stuffed Zucchini Boat recipe using your ingredients—perfectly balanced with hearty vegetables, creamy cheese, and protein-packed chickpeas. 

• 2 tbsp olive oil, divided
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small bell pepper (any color), diced
• 1 cup fresh spinach, chopped
• 1/2 cup diced carrot
• 1/2 cup diced sweet potato
• 3/4 cup canned chickpeas, drained and rinsed
• Salt & pepper, to taste
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 1/2 cup pearl mozzarella balls

1. Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease a casserole dish.
2. Prepare zucchini boats:
• Scoop out the centers with a spoon to make a shallow "boat" (reserve pulp for filling if desired).
• Brush zucchini with 1 tbsp olive oil and season with a little salt and pepper.
• Place cut-side up on the baking sheet and roast for 10 minutes, just to soften slightly.
3. Make the filling:
• While zucchini pre-bakes, heat 1 tbsp olive oil in a large skillet over medium heat.
• Add onion, garlic, and carrots. Sauté for 3–4 minutes until starting to soften.
• Stir in sweet potato and cook for 5–6 minutes, until nearly tender.
• Add bell pepper, spinach, and chickpeas. Season with salt, pepper, and red pepper flakes if using.
• Cook until spinach wilts and mixture is warmed through—about 2–3 minutes.
• Optional: Stir in the reserved zucchini pulp (finely chopped) and cook until moisture is reduced.
• Remove from heat and mix in Parmesan cheese.
4. Stuff and bake:
• Spoon the veggie-chickpea mixture into the zucchini boats generously.
• Top each boat with a few pearl mozzarella balls.
• Return to oven and bake 15–18 minutes, until cheese is melted and zucchini is tender.
5. Finish and serve:
• Optional: Broil for 2–3 minutes to lightly brown the cheese.
• Garnish with extra Parmesan or fresh herbs like parsley or basil if desired.