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| 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."
Ingredients :
- 4 zucchini, halved
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1/2 (8 ounce) package button mushrooms, sliced
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin, or to taste
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- 1/2 lemon, juiced
- 2 tablespoons chopped fresh parsley
- sea salt to taste
- ground black pepper to taste
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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