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Zucchini with Chick Pea and Mushroom Stuffing

SUBMITTED BY: jackie  PHOTO BY: *~Lissa~* 

"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."
Zucchini with Chick Pea and Mushroom Stuffing Recipe
RECIPE RATING:
This recipe has been rated 77 times with an average star rating of 4.2
Read Reviews (59)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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 chick peas, drained and rinsed
  • 1/2 lemon, juiced
  • 2 tablespoons chopped fresh parsley
  • sea salt to taste
  • ground black pepper to taste

What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  2. Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
  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, chick peas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
  4. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on Jul. 15, 2007 by Simone 
These are fabulous. I can't believe this recipe doesn't have more reviews! The real secret to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on Jul. 14, 2007 by saladsunshine 
My husband and I loved this dish. I used a little less coriander and added about 2 TBSP curry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on Aug. 24, 2007 by joanie fischer 
This is fabulous! My husband and I are trying a low-cholesterol, low-far diet, and this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on Jun. 14, 2005 by LITTLEBABY 
This dish is definately a new favorite! Really simple, and SO tasty! I used a melon baller to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed on Sep. 4, 2007 by ELawson10 
I make almost the same recipe, only I add minced onions, sausage, mushrooms, Italian bread... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on Apr. 10, 2007 by LCDAVIS 
I made these to go with our Easter ham. They were very easy to make and my guests raved about... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed on Jul. 7, 2006 by Amanda 
This recipe turned out really well. My favourite part was the presentation. I love chickpeas,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed on Jun. 24, 2003 by INGU 
It had very interesting taste. I served it with cous-cous. I used less than half of zucchini... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on Jul. 15, 2007 by Melanie 
Easy and delicious. After trying it once with a whole can of chick peas, I now also use only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on Mar. 12, 2007 by KymInNM 
This was flavorful and delicious. I used home-grown crimini mushrooms; otherwise, I followed... MORE

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Nutritional Information
Zucchini with Chick Pea and Mushroom Stuffing

Servings Per Recipe: 8

Amount Per Serving

Calories: 107

  • Total Fat: 2.7g
  • Cholesterol: 0mg
  • Sodium: 170mg
  • Total Carbs: 18.4g
  •     Dietary Fiber: 4.5g
  • Protein: 4.5g

VIEW DETAILED NUTRITION

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