Crunchy Stuffed Zucchini

By devogirl

Vegetarian Times

Chickpeas and vegetables get baked into zucchini shells with a crunchy topping.

nutritional information
Per Serving (2 stuffed zucchini):
Calories: 341
Protein: 19 g
Total Fat: 15 g
Saturated Fat: 5 g
Carbohydrates: 39 g
Cholesterol: 17 mg
Sodium: 370 mg
Fiber: 9 g
Sugar: 16 g
Gluten-Free

Ingredients

• 4 large zucchini, halved lengthwise
• 1 Tbs. olive oil
• 1 medium onion, chopped (1 1/2 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
• 1/2 tsp. paprika
• 1/2 cup crushed potato chips

Preparation

Step 1

1) 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 zucchini, and saute 5 minutes, 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.