Baked Zucchini with Chickpea Stuffing

La Cocina Goya

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  • Ingredients
  • Directions


zucchini, yellow or green

1 can (15.5 oz.)

GOYA® Chick Peas or GOYA® Organic Chick Peas, drained and rinsed

¾ cup

halved grape tomatoes

2 tbsp.

fresh parsley, finely chopped

2 tbsp.

fresh basil, finely chopped


green onions, thinly sliced

½ cup

crumbled goat cheese

¼ cup

grated Parmesan cheese, divided


These vegetarian stuffed zucchini make a healthy dish that’s very satisfying Baked Zucchini with Chickpea Stuffing


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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.

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