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Tuscan Chickpea Stuffed Zucchini Boats
  • 4 to 5 large zucchini, halved lengthwise
  • 2 cups grape tomatoes, halved
  • 4 tbsp olive oil, divided
  • 1½ tsp dried oregano
  • ½ tsp dried thyme
  • salt and pepper to taste
  • 1 14oz can chickpeas, drained and rinsed
  • 2 tsp paprika
  • 1 tsp red pepper flakes
  • ¼ cup panko breadcrumbs
  • 2 tbsp chopped sun dried tomatoes
  • ½ cup shredded mozzarella
  • ¼ cup shredded Parmesan
  • Fresh chopped basil, for garnish
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