How to Make Zucchini with Chickpea and Mushroom Stuffing - A Step-by-Step Guide

If you're looking for a healthy and delicious way to enjoy zucchini, look no further than this recipe for Zucchini with Chickpea and Mushroom Stuffing. This dish is not only vegetarian and gluten-free, but it's also packed with flavor and nutrients, making it the perfect option for a satisfying and wholesome meal.

Zucchini is a versatile and abundant vegetable, and it's the star of this dish. With its mild flavor and tender texture, it serves as the perfect vessel for a hearty and fla...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    107 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 170mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 5g
    • Vitamin C: 17mg
    • Calcium: 48mg
    • Iron: 2mg
    • Potassium: 433mg