Spicy Chickpea and Cheese Stuffed Zucchini.
Calories: 421kcal
Ingredients
- 4 zucchini or yellow summer squash, halved lengthwise
- 2 cups cherry tomatoes halved
- 4 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons oregano leaves, roughly chopped
- 2 tablespoon fresh thyme leaves
- kosher salt and black pepper
- 1 can (14 ounce) chickpeas, drained and rinsed
- 2 teaspoons smoked paprika
- 1-2 teaspoons crushed red pepper flakes
- 1 teaspoon fennel seeds
- 1/4 cup Panko bread crumbs
- 1/2 cup shredded fontina cheese
- 1/4 cup grated pecorino cheese
- 1/4 cup fresh basil leaves, roughly chopped
Instructions
- 1. Preheat the oven to 400 degrees F. 2. Using a small spoon or melon baller, hollow out the center of the zucchini halves (reserve the flesh), leaving 1/2-inch thick shell on each half. 2. On a baking sheet, toss the zucchini, the scooped out zucchini flesh, and the tomatoes with 2 tablespoons olive oil, oregano, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20 minutes or until the zucchini are beginning to char and the tomatoes burst. 3. On a separate baking sheet, toss the chickpeas with the remaining 2 tablespoons olive oil, paprika, red pepper flakes, fennel, and a large pinch of salt. Add the Panko, and toss to coat. Arrange in an even layer and transfer to the oven. Roast for 20 minutes, or until crisp. 5. Remove everything from the oven. Add the roasted zucchini flesh and the tomatoes to the chickpeas and toss to combine. Spoon half of the chickpea/tomato mix into the roasted zucchini halves. Sprinkle the cheeses evenly over each zucchini. Return the zucchini to the oven and cook another 10 minutes, until the cheese has melted. 6. To serve, plate the zucchini and top with the reserved chickpeas and tomatoes. Top with fresh basil and a drizzle of olive oil. Enjoy!
Nutrition
Calories: 421kcal