Rachael Ray's Stuffed Zucchini
From: Rachael Ray's Stuffed Picnic
, which includes Stuffed Tomatoes
and Stuffed Apples
1 (15-ounce) can chick peas, drained
2 roasted red peppers, drained
8 ounces feta cheese, crumbled
1 clove garlic, cracked from skin
1/2 lemon, juiced
Salt and coarse black pepper
2 medium zucchini squash, washed
Combine chick peas and next 4 ingredients in a food processor and process until smooth. Season with salt and pepper. Cut each zucchini in half lengthwise. Hollow out seeds, making room for filling, using a soup spoon. Fill squash with chick pea and red pepper cheese using a rubber spatula. Cut the zucchini into 2 inch pieces.
Note (from Laurie): The filling is a bit runny...when I make it again, I think I'll add a second can of chickpeas to make it thicker. This makes MUCH more than you need. It would make a great dip for veggies in P1 or WW crackers or pita chips in P2.