Shelly's Recipe

Mediterranean Stuffed Zucchini

Category: Zucchini

2 medium zucchini, halved lengthwise (about 12 oz.)
1 (15-oz.) can garbanzo beans, drained, rinsed
1/2 cup chopped seeded tomato
1/2 cup sliced green onions
2 medium garlic cloves, minced
2 tablespoons crumbled feta cheese, divided
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon panko*
1 tablespoon olive oil

1. Heat oven to 450°F. Scoop out inside of zucchini halves, leaving 1/4-inch border; coarsely chop flesh.

2. Place zucchini halves, cut-sides up, in 8-inch microwave-safe square glass baking dish, trimming if necessary. Add 1 tablespoon water. Cover and microwave 2 minutes or until crisp-tender. Drain excess water.

3. Pulse garbanzo beans in food processor until chopped. Spoon, mounding high, into zucchini halves.

4. Spray medium skillet with cooking spray; heat over medium-high heat until hot. Cook and stir chopped zucchini, tomato and green onions 1 to 2 minutes or until slightly softened. Add garlic; cook 30 seconds or until fragrant. Remove from heat; stir in 1 tablespoon of the cheese, oregano, pepper and salt. Spoon over beans. Sprinkle with panko and remaining 1 tablespoon cheese; drizzle with oil.

5. Bake 20 minutes or until light brown and zucchini is tender.

TIP *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.

2 servings