Zucchini with Chickpea and Mushroom Stuffing
1 tablespoon olive oil
2 cloves garlic
½ (8 ounce) package button mushrooms
1 teaspoon ground coriander
1 ½ teaspoons ground cumin
or to taste
1 (15.5 ounce) can chickpeas
rinsed and drained
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste
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.
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