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Crunchy Stuffed Zucchini

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

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

Servings
4

Ingredients

  • 4 large zucchini, halved lengthwise
  • 1 Tbs. olive oil
  • 1 medium onion, chopped (11/2 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

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 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.

Nutrition Information

  • Calories 341
  • Carbohydrate Content 39 g
  • Cholesterol Content 17 mg
  • Fat Content 15 g
  • Fiber Content 9 g
  • Protein Content 19 g
  • Saturated Fat Content 5 g
  • Sodium Content 370 mg
  • Sugar Content 16 g