Spicy Chickpea and Cheese Stuffed Zucchini.
Ingredients
- 4 zucchini or yellow summer squash, halved lengthwise
- 2 cups cherry tomatoes halved
- 4 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons oregano leaves, roughly chopped
- 2 tablespoon fresh thyme leaves
- kosher salt and black pepper
- 1 can (14 ounce) chickpeas, drained and rinsed
- 2 teaspoons smoked paprika
- 1-2 teaspoons crushed red pepper flakes
- 1 teaspoon fennel seeds
- 1/4 cup Panko bread crumbs
- 1/2 cup shredded fontina cheese
- 1/4 cup grated pecorino cheese
- 1/4 cup fresh basil leaves, roughly chopped
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Instructions
- 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!
Source
Original recipe: View Original