Mediterranean Chicken and Chickpea Stuffed Zucchini Boats
Transform your leftover chicken into a vibrant Mediterranean dish with these stuffed zucchini boats, packed with flavor and nutrition. This recipe combines tender zucchini, savory chicken, and a delightful chickpea filling, topped with a zesty lemon-tahini sauce for a unique twist.
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Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
In a mixing bowl, combine the shredded leftover chicken, drained chickpeas, diced tomatoes, chopped parsley, minced garlic, and spices.
Fill each zucchini half with the chicken and chickpea mixture, pressing down gently to pack it in. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
Drizzle olive oil over the tops and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the filling is heated through.
While the zucchinis are baking, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl to create the sauce.
Once the zucchinis are done, remove them from the oven and drizzle the lemon-tahini sauce over the top.
Garnish with additional parsley and serve warm.
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