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Zucchini with Chickpea and Mushroom Stuffing

Zucchini with Chickpea and Mushroom Stuffing

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
jackie

jackie

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

Directions

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

Simone
45

Simone

7/15/2007

These are fabulous. I can't believe this recipe doesn't have more reviews! The real secret to making this great is that you need to food process the filling until it's smooth. My friends and especially my finance and his family LOVE this recipe. Definitely worth trying. It does take a little time, but it's SO worth it!

joanie fischer
33

joanie fischer

8/24/2007

This is fabulous! My husband and I are trying a low-cholesterol, low-far diet, and this satisfies both requirements beautifully. The taste is almost 'meaty', and one 107-calorie serving is a meal in itself.

LITTLEBABY
29

LITTLEBABY

6/14/2005

This dish is definately a new favorite! Really simple, and SO tasty! I used a melon baller to remove the flesh from the zucchini with ease and had the excess stuffing in pita bread for lunch the next day!

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