Zucchini with Chickpea and Mushroom Stuffing

Ingredients

• 4 medium zucchinis
• 1 can of chickpeas, drained and rinsed
• 2 cups of mushrooms, chopped
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon of olive oil
• 2 tablespoons of tomato paste
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• Salt and pepper, to taste

Directions

1. Preheat the oven to 375°F.
2. Cut the zucchinis in half lengthwise. Scoop out the seeds and discard. Place the zucchini halves on a baking sheet lined with parchment paper.
3. In a large skillet, heat the olive oil over medium heat. Add the onions, mushrooms, garlic, and chickpeas and cook for 5 minutes, stirring occasionally.
4. Add the tomato paste, oregano, thyme, salt, and pepper and cook for an additional 5 minutes.
5. Divide the chickpea and mushroom mixture among the zucchinis and spread evenly. Bake in the preheated oven for 25 minutes, or until the zucchini is tender.
6. Serve warm.

Interesting Facts

• Zucchinis are a type of summer squash that are low in calories and packed with vitamins and minerals.
• Chickpeas are a great source of protein, fiber, and iron and have been linked to numerous health benefits.
• Mushrooms are a great source of B vitamins and are known for their immune-boosting properties.