4 medium sized zucchini – Don’t get them too small as there will not be enough room for the filling.
1 teaspoon olive oil
2 French shallots, chopped
1 garlic clove, chopped
1 carrot grated
¼ teaspoon dried savory
½ cup rinsed canned chickpeas
2 Roma tomatoes, diced
Sea salt & freshly ground pepper
1 egg
1 cup shredded aged cheddar cheese
pinch Preheat oven to 400degrees F ( 200C)

Cut zucchini in half lengthways
Use a small spoon to scoop out the flesh of the zucchini
Leave ¼ inch walls
The recipe does not call for the flesh from the zucchini.
You can reserve it for another use if desired. (Perhaps a zucchini chocolate cake or muffins)

In a pot of boiling water, blanch the zucchini boats for 2 minutes.
Drain well and set aside

In a skillet, heat oil over medium heat.
Saute shallots, garlic, carrot and savory for 8 minutes or until tender.
Stir in chickpeas and tomatoes and season with salt and pepper to taste.
Remove from heat and stir in the egg.
Spoon the filing into the zucchini.
Place the zucchini boats in a baking dish and spread the with cheese evenly over all the zucchini boats.
Sprinkle with paprika.
Bake in preheated oven for 5 to 10 minutes or until the filling is hot and the cheese is melted.Hint * You could do the final step on the barbecue and grill them instead of baking them.of paprika