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These vegetarian stuffed zucchini make a healthy dish that’s very satisfying Baked Zucchini with Chickpea Stuffing
zucchini, yellow or green
1 can (15.5 oz.)
GOYA® Chick Peas or GOYA® Organic Chick Peas, drained and rinsed
halved grape tomatoes
GOYA® Organic Tri-Color Quinoa, cooked
fresh parsley, finely chopped
fresh basil, finely chopped
GOYA® Balsamic Vinegar
green onions, thinly sliced
GOYA® Minced Garlic
crumbled goat cheese
grated Parmesan cheese, divided
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.
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.
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.
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.
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