Mediterranean Stuffed Zucchinis

I love the idea of self-contained food.  Anything I can use my fingers to eat that offers two or more food groups fits that definition. Man, when pizza pops came out, I thought the world had undergone a revolution!  These aren't pizza pops, but they are self-contained and a meal in themselves if so desired.


From: Canadian House & Home, July 2011 Edition


Serves 4

• 4 medium zucchinis 
• 1/4 t salt
• 2 T olive oil
• 3/4 cup canned chickpeas, drained and rinsed
• 1 pkg soft goat cheese
• 1/3 cup chopped walnuts
• 1/3 cup chopped pitted kalamata olives
• 2 t finely chopped mint
• 1 T chopped parsley
• 1 t lemon zest

Set oven to 400F and preheat a baking sheet on the bottom rack.

Cut zucchinis in half lengthwise. With a small spoon, scoop out the seeds and flesh, leaving a 1/4" wall. Place seeds and flesh in a bowl. Toss with a 1/4 t salt and set aside.

Brush the zucchinis inside and out with olive oil, then season the insides with salt and pepper. Carefully place the zucchinis cut side down onto the hot baking sheet (they will immediately sizzle). Bake for 10-12 minutes, until flesh has softened and skin appears slightly wrinkled. Remove zucchinis from oven and flip. Keep oven on.

Working one handful at a time, squeeze the reserved zucchini-flesh mixture over the sink until slightly moist, then roughly chop. Place chickpeas in a large bowl and mash slightly with a fork, keeping some intact. Add zucchini flesh, goat cheese, walnuts, olives, mint, parsley and lemon zest.

Divide filling evenly among zucchini halves, pressing mixture with a spoon and mounding extra filling on top. Place stuffed zucchinis on baking sheet on middle rack of hot oven. Bake for 15-20 minutes or until heated throughout and tops are slightly golden. Garnish with parsley. Serve warm or at room temperature.