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Zucchini with Chickpea and Mushroom Stuffing Recipe

Name: Zucchini with Chickpea and Mushroom Stuffing
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 4 zucchini (halved); 1 tablespoon olive oil; 1 onion (chopped); 2 cloves garlic (crushed); 1/2 package button mushrooms (sliced, 8 ounce); 1 teaspoon ground coriander; 1 1/2 teaspoons ground cumin (or to taste); 1 can chickpeas (rinsed and drained, 15.5 ounce); 1/2 lemon (juiced); 2 tablespoons chopped fresh parsley; sea salt to taste; ground black pepper to taste

1 year ago

January 24, 2023

Gospell

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."

Prep Time

30 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

4 Zucchini halved
1 tablespoon olive oil
1 onion chopped
2 cloves garlic crushed
1/2 package button mushrooms sliced, 8 ounce
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin or to taste
1 can chickpeas rinsed and drained, 15.5 ounce
1/2 lemon juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste

Prep Time

30 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

4 Zucchini halved
1 tablespoon olive oil
1 onion chopped
2 cloves garlic crushed
1/2 package button mushrooms sliced, 8 ounce
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin or to taste
1 can chickpeas rinsed and drained, 15.5 ounce
1/2 lemon juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
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.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.