Crunchy Stuffed Zucchini

Serves 4

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.

Crédit: Copyright © 2015 Cruz Bay Publishing. Inc., an Active Interest Media company.


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