Step 1 -Prep and Roast the Zucchini
Preheat your oven to 400°F. While it heats, cut each zucchini in half lengthwise you'll have 8 halves total. Use a spoon to scoop out the inside of each half, creating a cavity for the filling. The size of the cavity is personal preference a small cavity leaves more zucchini flesh and produces a heartier, more zucchini-forward result. A larger cavity leaves more room for filling and produces a more filling-dominant result. IMO, scooping out about ⅓ of the flesh creates the best balance.
Rub each zucchini half with the 1 tablespoon of olive oil distribute it evenly across all 8 halves. Arrange them cut-side up on the baking sheet.
Place the baking sheet in the preheated oven and roast for 20–25 minutes until the zucchini is tender when pierced with a fork and the edges have turned slightly golden. The bottom of each boat should be firm enough to hold its shape but completely soft inside.
Step 2 - Cook the Quinoa
While the zucchini roasts, rinse the ½ cup of quinoa under cool running water in a fine mesh strainer until the water runs clear. This removes the natural saponin coating that creates a slightly soapy, bitter taste in unrinsed quinoa.
Add the rinsed quinoa and ¾ cup of water to your small saucepan and place over high heat. Bring to a full boil, then immediately reduce to the lowest possible simmer. Cover and cook for 15–20 minutes until all the water absorbs and the quinoa is tender with visible white rings appearing around each grain.
Remove the lid and proceed immediately to the next step don't let the cooked quinoa sit covered, as steam buildup can make it mushy.
Step 3 - Make the Marinara-Chickpea Filling
Stir the 1½ cups of marinara sauce and 1 cup of drained, rinsed chickpeas directly into the pot with the cooked quinoa. Bring the mixture to a gentle simmer over medium heat.
Let it simmer, stirring occasionally, for about 5 minutes until the sauce thickens slightly and the quinoa absorbs some of the marinara. The filling should look like a thick, coating consistency not runny, not dry. It should hold its shape when you spoon it into the zucchini halves.
Remove from heat. Stir in the 2 tablespoons of chopped fresh basil. Season with salt and pepper to taste.
Step 4 -lot and Fill the Zucchini
When the zucchini finishes roasting, remove the baking sheet from the oven. Use paper towels to blot up any excess moisture that has accumulated in and around the zucchini halves this is an important step that prevents the filling from becoming watery. Sprinkle the zucchini halves with salt and pepper.
Spoon the filling generously into each zucchini boat, mounding it slightly above the edges if you have extra filling. If using vegan Parmesan, sprinkle it over the filled boats now.
Serve immediately while both the zucchini and filling are hot.
