2 medium zucchini

Kosher salt

1 (15 ounce) can chickpeas, drained but not rinsed

2 tablespoons extra-virgin olive oil, divided

½ teaspoon each ground cumin, ground coriander, and sweet paprika

Freshly ground black pepper

1-2 tablespoons avocado oil (or other neutral oil) — enough to cover the bottom of the pan

1 lemon

4 ounces Athenos Feta Chunk

2 tablespoons finely chopped fresh dill

1 tablespoon finely chopped fresh mint

Heat oven to 450°F with racks in upper and lower thirds.

Cut zucchini in half lengthwise and score the cut side in a cross-hatch pattern; sprinkle generously with salt. Let sit 15 min.

Meanwhile, place a layer of paper towels on a sheet pan and pour drained chickpeas over top. Use another paper towel to blot dry, then pour chickpeas onto pan. Add 1 tablespoon of the olive oil followed by cumin, coriander, paprika, ½ teaspoon of the salt and several grinds pepper. Toss to coat. Transfer to upper oven rack.

Blot zucchini dry with paper towels. Heat avocado oil in a large oven-safe skillet over medium-high until shimmering. Add zucchini cut side down and cook until browning in spots, ~5 minutes.

Transfer skillet to lower oven rack and roast until zucchini is tender and chickpeas are crispy, 8 to 10 minutes.

Meanwhile, zest lemon into small bowl. Juice half into bowl. Crumble in the feta, then add herbs, remaining 1 tablespoon olive oil and several grinds pepper. Smash with a fork.

To assemble: Top zucchini with feta, followed by chickpeas. Finish with a squeeze of lemon.

How to Make Grace Elkus' Zucchini Boats

To make things even better, this recipe is easy. Preheat the oven to 450°, then prep your zucchini. Cut each zucchini in half lengthwise and score the flesh in a cross-hatch pattern. Pat dry with paper towels, sprinkle the cut sides with salt and let sit for 15 minutes or so to draw out any excess moisture (this will help them cook up tender but not mushy).

While the zucchini sits, you'll make some crispy chickpeas by patting them dry, tossing them with spices and oil and baking them until they're crispy.

Once the chickpeas are in the oven, move back to the zucchini. Blot it dry with paper towels, then heat avocado oil in a large oven-safe skillet over medium-high heat. Once the oil begins to simmer, add the zucchini cut side down and cook until each piece begins to brown. Transfer the skillet to the lower rack in the oven and roast until the zucchini is tender and the chickpeas are crispy, about 8 to 10 minutes.

Now it's time for the smashed feta, which is a mixture of feta, lemon zest and juice, fresh dill and fresh mint. Add a drizzle of olive oil and some black pepper, then smoosh everything together with a fork. To assemble, top the zucchini halves with feta, followed by chickpeas and then finish with a squeeze of lemon juice. What a delicious way to eat your veggies!