Harissa-Stuffed Zucchini with Quinoa and Chickpeas
Tender zucchini boats filled with a warm quinoa and chickpea mixture, spiced with harissa and finished with a tangy yogurt drizzle. This middle eastern-inspired vegetarian (vegetarian) ready in about 60 minutes pairs medium, halved lengthwise zucchini, rinsed quinoa, drained chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, halved lengthwise zucchini
- 1 cup, rinsed quinoa
- 1 cup, drained chickpeas
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1, juiced lemon
- 1/2 cup, Greek yogurt
- 1/4 cup, chopped parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, cook quinoa in 2 cups boiling water for 15 minutes. Add chickpeas, harissa, 1 tbsp olive oil, garlic, 1/4 tsp salt, and 1/8 tsp pepper. Mix until well combined.
- Step 3: Spoon quinoa mixture into zucchini halves, pressing gently to fill. Place on baking sheet and bake for 25–30 minutes until zucchini is tender and golden.
- Step 4: Meanwhile, whisk yogurt with lemon juice, 1/2 tsp salt, and 1/8 tsp pepper. Garnish baked zucchini with yogurt sauce and parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Stuffed Zucchini with Quinoa and Chickpeas take to make?
Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Stuffed Zucchini with Quinoa and Chickpeas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.
Can I substitute ingredients in Harissa-Stuffed Zucchini with Quinoa and Chickpeas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Stuffed Zucchini with Quinoa and Chickpeas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Harissa-Stuffed Zucchini with Quinoa and Chickpeas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
