Zucchini Ripieni

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What You'll Need:

- 3 zucchini

- minced garlic

- oregano 

- chopped red cabbage/radicchio

- roasted chickpeas 1/2 cup

- s&p to taste

- handful chopped grape tomatoes

- paprika to taste 

-handful chopped spinach

- handful chopped parsley 

Slice each zucchini vertically and roast at 425 for about 20-30 minutes. Once it's cooked, carefully hollow out each half. Reserve the insides of the squash. In a large pan, lightly sauté garlic. Once garlic is browned, add all other ingredients. Once the spinach is fully wilted, add the reserved squash. Put the "ripieni", the stuffing, into the hollowed our squash and serve!

Alyssa D'Adamo