30 minutes or fewer
Chickpeas and vegetables get baked into zucchini shells with a crunchy topping.
4 large zucchini, halved lengthwise
1 Tbs. olive oil
1 medium onion, chopped
(1½ cups)1 red bell pepper, chopped (1 cup)
1 cup cooked chickpeas
3 tomatoes, chopped (1 cup)
2 tsp. dried thyme
1 cup shredded reduced-fat Cheddar cheese
4 oz. low-fat plain yogurt
½ tsp. paprika
½ cup crushed potato chips
1 | Preheat oven to 400°F. Scoop out seeds and flesh from zucchini to create 1/4-inch-thick shell. Chop flesh, and set aside. Place zucchini shells in baking dish coated with cooking spray.
2 | Heat oil in large skillet over medium heat. Add onion, bell pepper, chickpeas, tomatoes, thyme, and chopped zucchini, and sauté 5minutes, or until tender.
3 | Fill each zucchini shell with 1/2 cup chickpea mixture. Stir together cheese, yogurt, and paprika in small bowl. Spoon 2 Tbs. cheese mixture atop stuffing in each zucchini, then sprinkle each with 1 Tbs. crushed potato chips. Bake 20 minutes, or until stuffed zucchini are heated through and crispy on top.
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