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Baked zucchini stuffed with chickpeas and feta | Fresh summer lunch
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Rohlík vaří
Šťavnaté cuketové lodičky plněné ochucenou cizrnou, sušenými rajčaty a jemným sýrem feta. Rychlý, zdravý a lehký letní oběd plný středomořských chutí.
Preparation method
Preparation of zucchini and filling
Preheat the oven to 200 °C and line a baking sheet with baking paper.
Cut the zucchinis lengthwise and carefully scoop out the center with the seeds using a spoon to create boats. Finely chop the scooped-out flesh.
Rinse the canned chickpeas and let them drain. Finely chop the sun-dried tomatoes and garlic.
Chef's tip
You can lightly drizzle the zucchinis with lemon juice before baking for an even fresher taste.
Instead of parsley, you can use fresh mint or basil.
65 min
Under an hour
