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These vegetarian stuffed zucchini make a healthy dish that’s very satisfying Baked Zucchini with Chickpea Stuffing
Ingredients
8
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
½ cup
GOYA® Organic Tri-Color Quinoa, cooked
2 tbsp.
fresh parsley, finely chopped
2 tbsp.
fresh basil, finely chopped
1 tbsp.
GOYA® Balsamic Vinegar
3
green onions, thinly sliced
½ tsp.
GOYA® Minced Garlic
½ cup
crumbled goat cheese
¼ cup
grated Parmesan cheese, divided
Directions
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.
New from Goya
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