Baked Zucchini with Chickpea Stuffing
<p>These vegetarian stuffed zucchini make a healthy dish that’s very satisfying Baked Zucchini with Chickpea Stuffing</p>
Total Time
45m
Prep Time:20m
Yields:8 Servings
Ingredients
8
<p><span>zucchini, yellow or green</span></p>
1 can
(15.5 oz.)
GOYA® Chick Peas or <a href="/en/products/organic-chick-peas/" title="Organic Chick Peas">GOYA® Organic Chick Peas</a>, drained and rinsed
¾ cup
<p><span>halved grape tomatoes</span></p>
½ cup
GOYA® Organic Tri-Color Quinoa , cooked
¼ cup
GOYA® Organic Extra Virgin Olive Oil , divided
2 tbsp.
<p><span>fresh parsley, finely chopped</span></p>
2 tbsp.
<p><span>fresh basil, finely chopped</span></p>
1 tbsp.
3
<p><span>green onions, thinly sliced</span></p>
½ tsp.
½ cup
<p><span>crumbled goat cheese</span></p>
¼ cup
<p><span>grated Parmesan cheese, divided</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>Bake for 20 to 25 minutes or until zucchini is tender, top is golden and filling is heated through. Drizzle with remaining olive oil.</p> <p><strong>Notes: </strong>Use scooped-out zucchini pulp for stocks or soups, or add to pasta sauce.</p>
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Baked Zucchini with Chickpea Stuffing
Prep Time: 20m
Total time: 45m
Yields: 8 Servings
<p>These vegetarian stuffed zucchini make a healthy dish that’s very satisfying Baked Zucchini with Chickpea Stuffing</p>
Ingredients
8
<p><span>zucchini, yellow or green</span></p>
1 can (15.5 oz.)
GOYA® Chick Peas or <a href="/en/products/organic-chick-peas/" title="Organic Chick Peas">GOYA® Organic Chick Peas</a>, drained and rinsed
¾ cup
<p><span>halved grape tomatoes</span></p>
½ cup
GOYA® Organic Tri-Color Quinoa , cooked
¼ cup
GOYA® Organic Extra Virgin Olive Oil , divided
2 tbsp.
<p><span>fresh parsley, finely chopped</span></p>
2 tbsp.
<p><span>fresh basil, finely chopped</span></p>
1 tbsp.
3
<p><span>green onions, thinly sliced</span></p>
½ tsp.
½ cup
<p><span>crumbled goat cheese</span></p>
¼ cup
<p><span>grated Parmesan cheese, divided</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>Bake for 20 to 25 minutes or until zucchini is tender, top is golden and filling is heated through. Drizzle with remaining olive oil.</p> <p><strong>Notes: </strong>Use scooped-out zucchini pulp for stocks or soups, or add to pasta sauce.</p>
