Stuffed Zucchini With Potatoes and Peas

READY IN: 40mins
Recipe by CaliforniaJan

The salty stuffing is offset by the subtly cool sweetness of the zucchini. If you're sensitive to spicy foods, seed the chile. A small amount of chickpea flour, also called besan or graham flour, acts as a binder and provides a delicate nutty flavor. Look for it in Indian or Asain markets, or substitute whole wheat flour. What a great way to use the abundant summer zucchini. From Cooking Light.

Top Review by Chef Edlear

Another excellent recipe, Jan. Daughter #2 came into the kitchen in the midst of this project, and said, oh great, samosas for dinner! I had to increase all the spices to suit our tastes. The contrast between the filling and the sweet zucchini was perfect, thanks for this one!

Ingredients Nutrition


  1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.
  2. Preheat oven to 375°.
  3. Cook potato in boiling water 2 minutes or until crisp-tender; drain.
  4. Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
  5. Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.

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