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
- 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.
- 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.
- 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
