Zucchini With Chickpea and Mushroom Stuffing

Recipe by breezermom
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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