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Zucchini with Chickpea and Mushroom Stuffing
Zucchini with Chickpea and Mushroom Stuffing
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Zucchini boats stuffed with savory sauteed onions, mushrooms, chickpeas, and flavorful herbs.
Ingredients:
  • 4 zucchini, halved
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 0.5 (8 ounce) package button mushrooms, sliced
  • 1 teaspoon ground coriander
  • 1.5 teaspoons ground cumin, or to taste
  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 0.5 lemon, juiced
  • 2 tablespoons chopped fresh parsley
  • sea salt to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a shallow baking dish.
  • Scoop out the zucchini flesh, chop it, and set aside. Place the shells in the dish.
  • In a large skillet over medium heat, saute onions for 5 minutes until golden. Add garlic and saute for an additional 2 minutes. Toss in chopped zucchini and mushrooms, sauteing for 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt, and pepper. Fill zucchini shells with the mixture.
  • Roast in a preheated oven until zucchini are soft, about 30 to 40 minutes.

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