Zucchini With Chickpea and Mushroom Stuffing
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photo by loof751
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- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 zucchini, halved
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 4 ounces mushrooms, sliced
- 1 teaspoon coriander
- 1 1⁄2 teaspoons ground cumin
- 1 (15 1/2 ounce) can chickpeas, drained and rinsed
- 1⁄2 lemon, juice of
- 2 tablespoons fresh parsley, chopped
- sea salt
- ground black pepper
directions
- Preheat oven to 350°F Grease a shallow baking dish.
- Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared baking dish.
- Rinse and drain the can of chick peas. Take half the chick peas and use a hand held blender to puree them.
- 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, chick peas (whole and pureed), lemon juice, salt and pepper. Spoon mixture into zucchini shells.
- Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender. If desired, top with shredded cheese during the last 5 minutes of baking.
Questions & Replies
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Reviews
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RECIPE SUBMITTED BY
breezermom
United States