Half Baked Harvest · by Tieghan Gerard★ 4.5 (128)
Spicy Chickpea and Cheese Stuffed Zucchini.
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 23%
CARBS 29G40% OF CAL
8G FIBER10G OTHER11G TOTAL SUGAR
FAT 15G48% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved zucchini stuffed with spicy chickpeas, tomatoes, and melted cheese, then baked until tender. A vegetarian main with bold Mediterranean flavors.
mainmediterranean🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 zucchini or yellow summer squash, halved lengthwise
- 2 cups cherry tomatoes halved
- 4 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons oregano leaves, roughly chopped
- 2 tablespoon fresh thyme leaves
- kosher salt and black pepper
- 1 can (14 ounce) chickpeas, drained and rinsed
- 2 teaspoons smoked paprika
- 1-2 teaspoons crushed red pepper flakes
- 1 teaspoon fennel seeds
- 1/4 cup Panko bread crumbs
- 1/2 cup shredded fontina cheese
- 1/4 cup grated pecorino cheese
- 1/4 cup fresh basil leaves, roughly chopped
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 23%
CARBS 29G40% OF CAL
8G FIBER10G OTHER11G TOTAL SUGAR
FAT 15G48% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 441mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 672mg
- Calcium
- 174mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.