Reviewed: Oct. 8, 2009

fantastic. my wife would not believe the calorie content! excellent...topped with some fresh tomato sauce this was our main dish. will be making a lot. thanks for this recipe!!

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thefauves1

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Reviewed: Oct. 5, 2009

This recipe was pretty good. I had to hollow my zucchini out an extra lot so that it could cook properly. overall it looks nice for a potluck or something. It might be good with rice in it to make it more filling

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FinleyJ978

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Reviewed: Sep. 24, 2009

too much work for the result. lots of nutrients in here, though.

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hanners

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Reviewed: Sep. 24, 2009

We loved this! Didn't add in the zucchini flesh but used browned turkey sausage instead. It will be one of our favorites.

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Ski

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Reviewed: Sep. 14, 2009

So many reviewers are saying that the mixture didn't "hold together". Simply dice the whole zucchini and saute it with the rest of the ingredients. It won't look as pretty, but it will be easier to eat.

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Nancy C

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 20, 2009

This recipe was delicious! Some changes: I mashed 1/2 the chickpeas, added a tablespoon of balsamic vinegar, used sage instead of coriander, and I crumbled a little bit of goat cheese on top of the zucchini. My husband loved them too!

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Grelly

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Reviewed: Aug. 20, 2009

I have zucchini coming out of my ears, my garden is so full. So I tried this, among many other stuffed zucchini recipes. I pureed half of the filling and then added the chunky half to that, which seemed to help hold the filling together, but it was still not of a stuffing consistency. The spices were good, but next time I will add bell pepper, maybe celery, and maybe sweet white corn: it needed some more veggies. It's a very workable recipe, so if you are comfortable, try adding some veggies that you like. I will make this again, but definitely with some self-refining.

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Therosaway

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Reviewed: Jul. 30, 2009

I love vegetarian dishes and was eager to try this stuffing. Unfortunately, I was very disappointed. I'm also very suprised that so many others enjoyed it. Too many chick peas for my taste, and it didn't hold together like a stuffing would. Thanks for the recipe but I don't think I'll try it again.

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Just Julie

Cooking Level: Intermediate

Living In: Canton, Michigan, USA

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Reviewed: Jul. 27, 2009

GREAT recipe! I can't wait to try it with the "stuffing" in the food processor. Thanks!

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dianeh

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Reviewed: Jul. 20, 2009

Delicious! I omitted the onions, but otherwise followed the recipe. Great flavor and very easy to throw together. Thanks for sharing with us! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jul. 9, 2009

What an easy, healthy dinner. I replaced the mushrooms with wild rice since my husband doesn't like mushrooms. Wonderful! The lemon and the herbs make it taste so fresh. A few of these and a side of pasta would be a great weeknight meatless meal. I used 2 regular size zucchini's and stuffed 3 little baby ones. Those were so cute. Hollowed them out with a little spoon.

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Goddess Diane of the Kitchen

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Reviewed: May 14, 2009

I used hummus instead of chickpeas, lemon, parsely, salt, pepper, garlic...although tahini was the surprise ingredient due to this detour....so good, and filling and perfect dinner with fresh whole wheat home made bread and butter!

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sillianto

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Reviewed: Apr. 13, 2009

The flavors were nice, but the recipe is missing something. Not sure if I'll make it again. If I did, I'd try pureeing some of the mixture, and either add cheese over the tomato sauce or try it with a curry sauce instead.

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melizathorn

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Reviewed: Apr. 5, 2009

I served these with tomato sauce and it was 'ok'. But, couple of adjustments would rather work. 1- Add some grated cheddar on top. 2- Listen to other people's suggestions, puree half the mixture, otherwise it's impossible to eat!

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Mar. 25, 2009

Even though both my husband and I love all of the ingredients separately, they just did not go well together. The zucchinis did not make good vessels to hold anything and are very difficult to eat out of and the stuffing did not hold together at all.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Mar. 6, 2009

Omgosh....LOVE this recipe!! (If you are conidering trying this recipe.. then go for it!) This is me and my mom's new fave recipe def making again!! (and again and again)

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Maggie

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Reviewed: Jan. 25, 2009

I have only just put these into the oven, but I did taste the filling and boy is it GOOD!!! Great recipe!

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MHARBAJAN

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

Very healthy, tasty and filling.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Dec. 22, 2008

These were simple and great! I really like the fresh flavor of the zucchini with the texture of the chick peas. A little hard to eat when you don't halve the zucchini, especially if it's a long one! Try these!

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