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Dinner recipe · from the recipe book

Garlic Herb Stuffed Zucchini with Roasted Potatoes

Tender zucchini boats filled with a lemony garlic-herb chickpea and feta stuffing, roasted alongside crisp-edged potatoes and sweet carrots.

Garlic Herb Stuffed Zucchini with Roasted Potatoes

Ingredients

  • 4 medium800 gZucchinihalved lengthwise
  • 3½ small600 gRed potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 1/2-inch coins
  • 1½ cans, drained400 gChickpeas, canned, drained and rinsedpatted dry, roughly mashed
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 1 cup150 gCherry tomatoesquartered
  • ½ cup chopped80 gRed onionfinely diced
  • 5 cloves15 gGarlicminced
  • ¼ cup30 gPlain dry breadcrumbs
  • ⅓ cup chopped20 gFresh parsleychopped
  • 3 tbsp40 gOlive oil
  • 2 tbsp30 gLemon juice
  • 1 tbsp3 gDried oregano
  • 2 tsp2 gDried thyme
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the potato and carrot with half of the olive oil, half of the garlic, the thyme, half of the salt and half of the black pepper. Spread them toward the edges of the pan and roast for 20 minutes.
  3. Meanwhile, scoop the centers out of the zucchini halves with a spoon, leaving a 1/4-inch shell. Chop the scooped-out flesh.
  4. In a bowl, mix the chopped zucchini flesh, chickpeas, feta, cherry tomatoes, red onion, the remaining half of the garlic, the oregano, half of the parsley, the lemon juice, the remaining half of the salt and the remaining half of the black pepper to make the stuffing.
  5. Fill the zucchini shells with the stuffing. In a small bowl, stir the breadcrumbs with half of the remaining olive oil and sprinkle over the filling.
  6. Stir the potatoes and carrots, push them aside and set the stuffed zucchini in the center of the pan. Drizzle the last of the olive oil over the zucchini skins.
  7. Roast 25 to 30 minutes, until the zucchini is tender, the crumbs are golden and the potatoes are browned and fork-tender.
  8. Scatter the remaining half of the parsley over everything and serve two zucchini halves with potatoes and carrots per plate.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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