Grilled Zucchini Boats

Ingredients

• 4 medium zucchini
• 1 tbsp canola oil
• 1/2 cup chopped red onion
• 2 cloves garlic, finely chopped
• 1 tsp dried oregano, crumbled
• 1 can (19 oz/540 mL) chickpeas, rinsed, drained and roughly
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese, divided
• 1 cup diced roma tomatoes
• 1 tbsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper

Directions

1. Preheat natural gas barbecue on high heat for 10 – 15 minutes.
2. Trim ends off zucchini and slice in half lengthwise. Scoop out pulp, leaving a ½ inch shell. Discard pulp. Set aside.
3. To prepare filling, heat oil in a large frypan over medium-high heat. Sauté onion, garlic and oregano until softened, about 3 – 4 minutes. Add chickpeas, spinach, ½ cup cheese, tomatoes and vinegar; sauté until spinach is wilted and chickpeas are warmed, about 5 minutes.
4. Spoon filling into each zucchini half, dividing equally. Season with salt and pepper.
5. Place zucchini boats on warming rack of barbecue. With lid down, cook until tender-crisp, but not mushy, about 14 – 16 minutes. Garnish with remaining cheese.