From Vegetarian Times, Downloaded from the web at www.vegetariantimes.com on August 14, 2015.
For the record, I’m not a big fan of putting potato chips on any dish. Chips seem to be able to stand on their own without the guise of “healthy” vegetarian cooking making them seem more enticing. However, I did prep this recipe as stated and it was pretty good. If I were to do it again, I think I might try panko bread crumbs in place of the potato chips. The yogurt/cheese sauce added a nice creaminess to the sauteed veggies and chickpeas. So, if you have a bumper crop of zucchini, this is one delicious way to deal with it.
Crunchy Stuffed Zucchini – serves 4
- 4 large zucchini, halved lengthwise
- 1 TBSP olive oil
- 1 medium onion, chopped (about 1.5 cups)
- 1 red bell pepper, chopped (about 1 cup)
- 1 cup cooked chickpeas
- 3 tomatoes, chopped (about 1 cup) use fresh – try Romas
- 2 tsp dried thyme
- 1 cup cheddar cheese
- 4 oz plain yogurt
- 1/2 tsp paprika
- 1/2 cup crushed potato chips
- Preheat oven to 400 degrees F. Scoop out seeds and flesh from zucchini to create 1/4-in-thick shell. Chop flesh and set aside. Place zucchini shells in baking dish coated with cooking spray (I used coconut oil spray).
- Heat oil in large skillet over medium heat. Add onions, bell pepper, chickpeas, tomatoes, thyme, and chopped zucchini. Saute 5 minutes or until tender.
- Fill each zucchini shell with 1/2 cup chickpea mixture. Stir together cheese, yogurt and paprika in small bowl. Spoon 2 TBSP atop stuffing in each zucchini, then sprinkle each with 1 TBSP crushed potato chips (see my note about bread crumbs). Bake 20 minutes or until stuffed zucchini are heated through and crispy on top.