Prep 20 mins
Cook 20 mins
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.
- 6 medium zucchini (about 3 pounds)
- 1 1⁄4 teaspoons salt, divided
- 1 1⁄2 cups baking potatoes, diced peeled
- 2 teaspoons butter
- 2 teaspoons vegetable oil
- 2 1⁄2 cups onions, chopped
- 1 1⁄2 tablespoons fresh ginger, minced peeled
- 2 garlic cloves, crushed
- 1 serrano chili, minced
- 2 tablespoons chickpea flour (garbanzo bean)
- 1 teaspoon ground coriander
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground red pepper
- 1⁄4 teaspoon ground cumin
- 1 1⁄2 cups frozen green peas, thawed
- 2 tablespoons finely chopped fresh cilantro
- 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.
- Preheat oven to 375°.
- Cook potato in boiling water 2 minutes or until crisp-tender; drain.
- 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.
- 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.
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!