Grilled Zucchini Boats

We added a smoky flavour to this impressive vegetarian dish by cooking the stuffed zucchini boats right in the barbecue. Enjoy as a main dish or as a side to your favourite barbecued meats, poultry or fish.

Storage Time: Refrigerated for 2-3 days.

Yield: Makes 8

Grilled Zucchini Boat


  • 4 medium zucchini
  • 1 tbsp canola oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, finely chopped
  • 1 tsp dried oregano, crumbled
  • 1 can (19 oz/540 mL) chickpeas, rinsed, drained and roughly
  • 2 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese, divided
  • 1 cup diced roma tomatoes
  • 1 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Preheat natural gas barbecue on high heat for 10 – 15 minutes.
  2. Trim ends off zucchini and slice in half lengthwise. Scoop out pulp, leaving a ½ inch shell. Discard pulp. Set aside.
  3. To prepare filling, heat oil in a large frypan over medium-high heat. Sauté onion, garlic and oregano until softened, about 3 – 4 minutes. Add chickpeas, spinach, ½ cup cheese, tomatoes and vinegar; sauté until spinach is wilted and chickpeas are warmed, about 5 minutes.
  4. Spoon filling into each zucchini half, dividing equally. Season with salt and pepper.
  5. Place zucchini boats on warming rack of barbecue. With lid down, cook until tender-crisp, but not mushy, about 14 – 16 minutes. Garnish with remaining cheese.
Nutritional analysis per zucchini boat:


157 calories, 7 g fat, 7.9 g protein, 17.3 g carbohydrate, 4.7 g fibre, 330 mg sodium


You can use dried chickpeas in place of the canned chickpeas in this recipe. Check out our How To Cook Dried Beans page to learn more.