Ingredients for Zucchini With Chickpea And Mushroom Stuffing
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How to Make Zucchini With Chickpea And Mushroom Stuffing
- Preheat oven to 350°F (175°C). Lightly grease a shallow baking dish.
- Gently scoop out the flesh of 2 medium zucchini (about 2 cups), leaving a ½-inch border. Chop the scooped flesh and set aside.
- Rinse and drain one 15-ounce can of chickpeas. Puree half of the chickpeas using a hand blender.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Saute 1 medium onion (chopped) for 5 minutes, then add 2 cloves garlic (minced) and saute for 2 more minutes.
- Add 8 ounces of sliced mushrooms and the chopped zucchini flesh to the skillet. Saute for 5 minutes.
- Stir in 1 teaspoon ground coriander, ½ teaspoon ground cumin, the remaining whole chickpeas, 2 tablespoons lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Spoon the mixture into the zucchini shells.
- Place the stuffed zucchini in the prepared baking dish.
- Bake for 30-40 minutes, or until the zucchini are tender.
- If desired, top with ½ cup shredded mozzarella cheese during the last 5 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
27g
Fat
4g
Carbs
11g
