Ingredients:

  • 4 Large Courgettes (Zucchini)
  • Olive Oil Spray (As needed)
  • 1/2 tsp Kosher Salt (Divided)
  • 1/4 tsp Freshly Ground Black Pepper (Divided)
  • 1 cup Cooked Quinoa (Cooled completely)
  • 15 oz can Tinned Chickpeas (Rinsed and drained thoroughly)
  • 1/2 cup Cherry Tomatoes (Halved)
  • 1/4 cup Fresh Mint (Finely chopped)
  • 1/4 cup Fresh Parsley (Finely chopped)
  • 2 tsp Za’atar Spice Blend
  • 2 Tbsp Freshly squeezed Lemon Juice
  • 1 Tbsp Extra Virgin Olive Oil
  • 4 oz block Reduced-Fat Feta Cheese (Crumbled)
  • 2 Tbsp 0% Fat Greek Yoghurt (Plain, unsweetened)
  • 1/2 tsp Lemon Zest
  • Pinch of Salt and Pepper (To taste)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
  2. Prepare the Courgettes: Trim the ends off the courgettes. Cut each courgette lengthwise into two equal halves.
  3. Scoop the Boats: Using a small spoon or melon baller, gently scoop out the inner flesh and seeds from each courgette half, leaving about a 1/2-inch thick shell. Discard the watery inner flesh.
  4. Season and Roast: Place the courgette boats hollow-side up on the prepared baking sheet. Lightly mist the inside and edges with olive oil spray. Season evenly with half of the salt and pepper.
  5. Bake: Roast for 20–25 minutes, or until the courgettes are tender-crisp and hold their shape. Remove from the oven and let cool slightly.
  6. Create the Whipped Feta Dip: Place the reduced-fat feta, Greek yoghurt, lemon zest, and a pinch of pepper into the bowl of a food processor.
  7. Whip: Process the mixture on high speed for 2–3 minutes, scraping down the sides occasionally. Add 1 teaspoon of water if needed, and process until the mixture is completely smooth, light, and airy. Chill for 10 minutes.
  8. Combine Filling: In a mixing bowl, combine the cooled quinoa, rinsed chickpeas, halved cherry tomatoes, fresh mint, parsley, Za’atar spice, lemon juice, and 1 tablespoon of olive oil.
  9. Season Filling: Stir the filling gently. Taste and adjust seasoning with the remaining salt and pepper.
  10. Assemble: Evenly spoon or pipe the Whipped Feta mixture into the base of each slightly cooled courgette boat.
  11. Top and Serve: Top the feta layer generously with the Mediterranean filling mixture. Garnish with a final sprinkle of Za’atar and a mint leaf. Serve immediately or slightly chilled.