Zucchini Stuffed with White Beans and Olives

• 4 large zucchini, halved lengthwise
• 2 T. olive oil, plus additional for brushing
• 1/2 t. salt, plus additional for seasoning
• black pepper
• pinch ground rosemary
• 15 oz. can white beans, drained and rinsed
• 1/2 c. chopped pitted green olives
• 2 garlic cloves, minced
• 1 c. coarsely chopped arugula
• 1/4 c. chopped parsley
• 1 T. apple cider vinegar

Preheat oven to 375.

Brush a rimmed baking sheet with oil.  Using a small spoon or melon baller, scoop out and discard the seeds from the zucchini halves.  Brush the scooped out section with olive oil and lightly season the inside of each boat with salt, pepper, and rosemary.  Transfer the zucchini to the baking sheet, cut-side up.  Roast for 15-20 minutes, or until the zucchini are tender and lightly browned.

In a medium bowl, lightly mash the white beans with a fork.  Add the olives, garlic, arugula, parsley, vinegar, the remaining 1/2 t. salt, and the remaining 2 T. olive oil.  Season with pepper and mix well.

Spoon the bean mixture into the zucchini boats and serve.

Serves 4; 269 calories.

VERDICT:  The zucchini at Lunds were a little shrimpy, so I roasted them without scooping out the middles, chopped them, and stirred everything together in a big bowl.  (Also, I did not mash the beans and used garlic olives instead of olives and garlic.)  It turned out surprisingly well--keep!  From The Anti-Inflammatory Diet & Action Plans.