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Zucchini with Chickpea and Mushroom Stuffing

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Zucchini with Chickpea and Mushroom Stuffing

Directions

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Ingredients :

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

  • 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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