Zucchini with Chickpea and Mushroom Stuffing recipe
All Recipes 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 caloriescarbohydrate: 18.4 gcholesterol: : -fat: 2.7 gfiber: 4.5 gprotein: 4.5 gsaturatedFat: 0.3 gservingSize: -sodium: 170 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Zucchini with Chickpea and Mushroom Stuffing
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
Scoop out the flesh of the zucchini, chop the flesh and set aside. Place the shells in the prepared dish.
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.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.