4 medium-sized zucchinis

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 cup canned chickpeas, rinsed and drained

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes

1 lemon, zested and juiced

1/2 cup feta cheese, crumbled

Salt and pepper, to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

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Preheat oven to 375°F (190°C) and lightly grease a baking dish with olive oil or cooking spray.
Slice zucchinis in half lengthwise and scoop out the seeds and some flesh, leaving 1/4-inch thick walls to form boats. Arrange cut side up in the baking dish.
In a mixing bowl, combine quinoa, cherry tomatoes, bell pepper, red onion, garlic, chickpeas, oregano, basil, red pepper flakes, lemon zest, lemon juice, and half the feta. Season with salt and pepper and mix well.
Spoon the filling into each zucchini boat, pressing down slightly to pack.
Drizzle olive oil over the top and sprinkle with remaining feta cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake uncovered for another 10–15 minutes until zucchini is fork-tender and tops are golden.
Let cool slightly, then garnish with fresh basil before serving.

Make it vegan by omitting or using plant-based feta.

Swap quinoa with couscous, bulgur, or brown rice.

Use yellow squash or bell peppers as an alternative base.

Add extra heat with more red pepper flakes or a pinch of paprika.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.