Oh my goodness! These were tasty!!! You know I love me a zucchini boat! (Have you tried the Sausage Stuffed Zucchini Boats I blogged back in 2013 yet?)
Now I've cooked many a stuffed zucchini in my time, but what caught my eye with this particular recipe from Vegetarian Times Magazine was the crushed potato chips on top! Not only were the crushed chips a delicious, crunchy addition, but the Greek yogurt/cheese mixture was crazy yum!!!!
- 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
2 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.
3 Fill each zucchini shell with 1/2 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.