halfbakedharvest4.5
Spicy Chickpea and Cheese Stuffed Zucchini.
Make use of summer produce with this Spicy Chickpea and Cheese Stuffed Zucchini. Serve as a healthy vegetarian sheetpan dinner or as a simple side dish!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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 Facts
calories
421 kcal
serving Size
1 serving
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