Zucchini with Chickpea and Mushroom Stuffing

A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.

By jackie

Nutrition Facts

Per Serving:

107 calories; 2.7 g total fat; 0 mg cholesterol; 170 mg sodium. 18.4 g carbohydrates; 4.5 g protein; Full Nutrition

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• 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

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

• Step 2

  Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.

• Step 3

  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.

• Step 4

  Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.