smashed feta zucchini boats

Zutaten

2 medium zucchini

kosher salt

1 (15-ounce) can chickpeas, drained but not rinsed

2 tablespoons extra-virgin olive oil, divided

1/2 teaspoon each ground cumin, ground coriander, and sweet paprika

freshly ground black pepper

1 to 2 tablespoons avocado oil (or other neutral oil) — enough to cover the bottom of the pan

1 lemon

4 ounces feta

2 tablespoons finely chopped fresh dill

1 tablespoon finely chopped fresh mint

Anweisungen

Heat the oven to 450°F with racks in the upper and lower thirds.

Cut the zucchini in half lengthwise and score the cut sides in a cross-hatch pattern. Sprinkle generously with salt, then let sit 15 minutes.

Meanwhile, place a layer of paper towels on a sheet pan and pour the drained chickpeas over top. Use another paper towel to blot dry, then pour the chickpeas onto the pan (remove the paper towels).

Drizzle the chickpeas with 1 tablespoon of the olive oil followed by the cumin, coriander, paprika, 1/2 teaspoon salt, and several grinds pepper. Toss to coat. Transfer to the upper oven rack.

Blot the zucchini dry with paper towels. Heat the avocado oil in a large oven-safe skillet over medium-high until shimmering. Add the zucchini cut side down and cook until browning in spots, about 5 minutes.

Carefully transfer the hot skillet to the lower oven rack and roast until the zucchini is tender and the chickpeas are crispy, 8 to 10 minutes. (In total, the chickpeas will have roasted for 20 to 25 minutes).

Meanwhile, zest the lemon into a small bowl. Juice half into the bowl (reserve the other half for serving). Crumble in the feta, then add the herbs, remaining 1 tablespoon olive oil and several grinds pepper. Smash with a fork until fully combined and spreadable.

To assemble: Top the zucchini with the feta, followed by the chickpeas. Finish with a squeeze of lemon.