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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 107 Calories

Ingredients

• 1 onion, chopped
• ½ lemon, juiced
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• ground black pepper to taste
• 2 cloves garlic, crushed
• sea salt to taste
• 1 teaspoon ground coriander
• 1 (15.5 ounce) can chickpeas, rinsed and drained
• 4 zucchini, halved
• ½ (8 ounce) package button mushrooms, sliced
• 1 ½ teaspoons ground cumin, or to taste

Recipe Instructions

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.