smashed feta zucchini boats
Last summer, I kept seeing Thomas Keller’s method for cooking zucchini everywhere. So this summer, I was super excited to put my own twist on it, which, perhaps unsurprisingly, involves smashed feta and crispy chickpeas. If you liked my smashed feta sweet potato boats, it’s all but guaranteed you’ll be into this version, too.
The method begins with scoring the zucchini in a cross-hatch pattern, salting it, and then letting it sit to draw out moisture. (Cross-hatching helps the salt seep into the zucchini, which both flavors it and draws out excess moisture). As it sits, you’ll give the chickpeas a headstart in the oven to ensure they get super crispy.
Keller’s original method has you bake the zucchini for 20 to 25 minutes, but I found that after just 10 minutes, the zucchini had a gorgeous dark brown finish and was super tender but not mushy. When topped with the herby, lemony feta and crispy chickpeas, these smashed feta zucchini boats are truly top notch.
my #1 tip for crispy chickpeas
My most foolproof tip for the crispiest oven-roasted chickpeas is to drain them, but don’t rinse them. You’ll still blot them dry with paper towels, but skipping the rinsing step helps them get extra crunchy in the oven. I picked up this tip from Caroline Chambers, and I’ll never go back!
see it in action…
smashed feta zucchini boats
serves 2 as a main, 4 as a side
Ingredients
- 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
Instructions
- 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.
So easy and yummy! Saw this on Tik tok and thought it looked delicious- it exceeded my expectations. It’s so light and summery and full of flavor. Definitely adding this to my recipe book!
Hooray! Thanks so much for taking the time to leave a review. So thrilled you loved it.