This is a great, healthy recipe. The zucchini boats would make nice side items, and my husband and I even ate them as the main course. As one reviewer already stated, the secret is in pureeing the filling before baking in the zucchini shells. I used my Magic Bullet to puree the cooked filling. It was so good, even my 2-year-old daughter ate it!

I didn't have any plum tomatoes, so left those out and added one chopped vine tomato. Used juice of a whole lemon, lovely. Ran out of coriander, so used a little extra cumin and s&p. I tasted the mixture in the pan before I filled the zucchini, and it was delicious. However, the end product wasn't that sensational. I think the sauteed mixture would have tasted better just poured over rice, but perhaps it dried out a bit too much in the oven. I actually had leftovers in the pan after stuffing, which I added rice to. When I asked my boyfriend if he liked the meal, he said he really liked the rice but didn't comment on the zucchini. I thought zucchini tasted fine, just not sensational.

Sadly, this recipe did not go over well at our house. The "stuffing" isn't held together at all so eating it was awkward. The flavors didn't seem to meld together. The best word we could come up with for it was "odd". I'm glad others liked it but it wasn't for us.

Very healthy and it tastes great.

Did not enjoy this meal one little bit! (I might have over cooked it!)

This is pretty good. Don't forget the lemon juice... I did and I thought something was missing but I couldn't put my finger on it until a re-read the ingredients list. Also, instead of making zucchini boats like the recipe instructs, I just sliced the zucchini using my food processor. I then mixed the cooked mushroom/chickpea mixture in with raw zucchini in a baking pan and baked the "stuffing" as directed.

Good vegetable dish. Didn't have the chick peas, but I increased the onions & mushrooms, (used fresh mushrooms). Also added some garlic and parmesan cheese on top. Cover during cooking, then uncover for just a few minutes to brown, this keeps it a bit moister.

I sprinkled some grated pamesan on the shells, added a splash of balsalmic vinegar to the mixture, and topped it with some oregano before baking. Overall, it was very good but very dry. Any suggestions?

Wow,this was delicious! I loved it! I didn't have any corriander or lemon, but used lemon pepper! This is going to be a recipe used a lot in my house!

We really liked this recipe but found it to be a lot of work. The second time we made this we just chopped the zucchini into 3/8 inch slices and, after sauteeing the mushrooms/onions, we added everything else into the saucepan, covered on low until zucchini were done, and served it with rice. We can't wait to make it again, it was so fast and the perfect combination of flavors (and cheap too!). As a note, we've never had parsley on hand, so both times we've used intead a small handful of "mixed herbs" (basil, oregano, sage, etc...).

The chickpeas dried out too much in the oven. The overall flavor was lacking for our family and I didn't have the urge to change the recipe.

After reading all the rave reviews, I was really looking forward to this recipe. I'm not sure what happened, but I was underwhelmed. I added a splash of stewed tomatoes, but it didn't enhance too much. Maybe a little parmesan cheese over the top? Thanks anyway.

This was very tasty and healthy! The only thing I would change is to use a hand blender on half of the chick peas to help the stuffing mixture stick together and stay in the succhini halves. I really enjoyed this dish! Thanks!

This was so incredibly good. I will definately be making this one again! Nothing more to say, this recipe doesn't even need altering.

Good! I should have put more salt and pepper.

I enjoyed this especially because it is healthy, but it was also tasty and flavorful. My husband doesn't like zucchini, but he ate a portion anyway. I baked this covered with foil for 20 minutes then removed the foil, sprinkled some parmesan on top, and baked it another 15.

delicious! Added a bit of Monterey Jack. So good!