Zucchini with Chickpea and Mushroom Stuffing recipe

All Recipes Best Recipe Side Dish Vegetables Squash Zucchini

Ingredients

4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
½ (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 ½ teaspoons ground cumin, or to taste
1 (15.5 ounce) can chickpeas, rinsed and drained
½ lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste

Nutrition Info

107.4 calories
carbohydrate: 18.4 g
cholesterol: : -
fat: 2.7 g
fiber: 4.5 g
protein: 4.5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 170 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

  2. Scoop out the flesh of the zucchini, chop the flesh and set aside. Place the shells in the prepared dish.

  3. Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms, saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.

  4. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

Recipe Yield

8 servings

Recipe Note

A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.

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