Zucchine Ripiena


What You'll Need:

- 3 zucchini

- minced garlic

- oregano 

- roasted chickpeas 1/2 cup

- s&p to taste

- handful chopped grape tomatoes

- paprika to taste 

-handful chopped spinach 

- handful chopped parsley 

Preparation: Slice each zucchine vertically and roast at 400 for about 20 minutes. Once it's cooked, carefully hollow out each half with a spoon. Reserve the insides of the zucchine. In a large pan, lightly sauté garlic. Once garlic is browned, add all other ingredients. Once the spinach is fully wilted, add the reserved zucchine and remove the garlic. Put the "ripieni", the stuffing, into the hollowed out zucchine and serve!

Alyssa D'AdamoComment