- 1 zucchini
- 1/2 yellow onion diced
- 4oz mushrooms chopped
- 1/3 cup chopped broccoli
- 1/2 cup chopped frozen spinach thawed and drained
- 1/2tsp minced garlic
- 1/2tsp oregano
- 1/2tsp thyme
- 1/4 cup frozen peas
- Salt and pepper to taste
- 2tbsp Parmesan cheese
- 2tbsp feta cheese
- 1tbsp toasted pine nuts
- 1/2 can chickpeas drained (can choose to roast before hand- cook in oven at 350 for 30 min shaking every 10 minutes. Remove from oven and toss with olive oil, Italian seasoning, salt and pepper. Put back in oven for 15 minutes)
- 1tbsp extra virgin olive oil
- Kalamata olives, parsley and/or green olives to top (can make quick tapenade by adding green olives, Kalamata olives, olive oil, parsley, garlic powder, salt and pepper to food processor)
1. Set oven to 375
2. Slice zucchini lengthwise and scoop out center and seeds of each half
3. Prepare a cookie sheet with a baking mat and add zucchini
4. In a pan, add extra virgin olive oil and onions. Sauté for 5 minutes. Add frozen peas
5. Add spinach, garlic, mushrooms, broccoli and chickpeas continue to sauté for another 5 minutes.
6. Mix in thyme, oregano, salt and pepper
7. Turn off eat and mix in half of the pine nuts, Parmesan and feta
8. Scoop mixture in zucchini halves and top with remaining Parmesan and feta. Can top with olives/tapenade before or after the oven if you choose.
9. Baked for 25 minutes
For garlic chips:
2 garlic cloves thinly sliced and sautéed in olive oil until both sides browned.
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