A cheesy-crunchy topping makes this easy summer dish a kid favorite. Try it with other beans or lentils as well.
YIELD: SERVES 4
4 large zucchini, halved lengthwise
1 Tbs. olive oil
1 medium onion, chopped (1½ 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
½ tsp. paprika
½ cup crushed potato chips

  1. Preheat oven to 400°F. Scoop out seeds and flesh from zucchini to create ¼-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 ½ 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.
    GLUTEN-FREE
    30 MINUTES OR LESS

NUTRITION INFORMATION
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