Baked Zucchini with Chickpea Stuffing
Ingredients
8
zucchini, yellow or green
1 can (15.5 oz.)
GOYA® Organic Chick Peas, drained and rinsed
¾ cup
halved grape tomatoes
½ cup
GOYA® Organic Tri-Color Quinoa, cooked
¼ cup
GOYA® Organic Extra Virgin Olive Oil, divided
2 tbsp.
fresh parsley, finely chopped
2 tbsp.
fresh basil, finely chopped
1 tbsp.
GOYA® Balsamic Vinegar
3
green onions, thinly sliced
½ tsp.
GOYA® Minced Garlic
½ cup
crumbled goat cheese
¼ cup
grated Parmesan cheese, divided
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These vegetarian stuffed zucchini make a healthy dish that’s very satisfying Baked Zucchini with Chickpea Stuffing
Directions
Step 1
Preheat oven to 425˚F. Cut each zucchini in half lengthwise. Using melon baller or spoon, scoop out pulp from zucchini, leaving about 1/4-inch border all around.
Step 2
In bowl, mash half of the chickpeas with potato masher until lightly crushed; add remaining chickpeas, tomatoes, quinoa, 2 tbsp. olive oil, parsley, basil, vinegar, Adobo seasoning, green onions and garlic. Stir in goat cheese and half of the Parmesan.
Step 3
Stuff chickpea mixture evenly into zucchini halves. Sprinkle remaining Parmesan over top. Transfer to parchment paper-lined baking sheet; drizzle with 1 tbsp. olive oil.
Step 4
Bake for 20 to 25 minutes or until zucchini is tender, top is golden and filling is heated through. Drizzle with remaining olive oil.
Notes: Use scooped-out zucchini pulp for stocks or soups, or add to pasta sauce.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works