Zucchini with Chickpea and Mushroom Stuffing Recipe - Allrecipes.com
Zucchini with Chickpea and Mushroom Stuffing Recipe
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Zucchini with Chickpea and Mushroom Stuffing

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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, chickpeas, 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 More Reviews

Most Helpful Positive Review
Jul 15, 2007

These are fabulous. I can't believe this recipe doesn't have more reviews! The real secret to making this great is that you need to food process the filling until it's smooth. My friends and especially my finance and his family LOVE this recipe. Definitely worth trying. It does take a little time, but it's SO worth it!

Most Helpful Critical Review
May 22, 2006

Flavours were all wrong, the flesh of the zucchini didn't cook because the dish wasn't covered, and the filling on top got a bit too crispy. Would not make again.

Aug 24, 2007

This is fabulous! My husband and I are trying a low-cholesterol, low-far diet, and this satisfies both requirements beautifully. The taste is almost 'meaty', and one 107-calorie serving is a meal in itself.

Jun 14, 2005

This dish is definately a new favorite! Really simple, and SO tasty! I used a melon baller to remove the flesh from the zucchini with ease and had the excess stuffing in pita bread for lunch the next day!

Jul 14, 2007

My husband and I loved this dish. I used a little less coriander and added about 2 TBSP curry and an extra garlic clove. It didn't have an Indian flavor at all. I sprinkled it with shredded Parmesan cheese before serving. The salt of the cheese was perfect. It cooked for a good 40 minutes.

Sep 04, 2007

I make almost the same recipe, only I add minced onions, sausage, mushrooms, Italian bread crumbs, salt and pepper. I heap the mixture onto the zucchini. Sometimes I used yellow zucchini. It's a whole meal.

Jul 07, 2006

This recipe turned out really well. My favourite part was the presentation. I love chickpeas, but i think it could stand to have a little less. I also think that the coriander was a little much for me, i don't really care for the taste of it, so i would either eliminate it or add a lot less. Unlike the other reviews, i liked the cumin and actually added half a teaspoon extra. Would totally make this again!!!!

Jun 24, 2003

It had very interesting taste. I served it with cous-cous. I used less than half of zucchini flesh. Next time I will use more mushrooms, zucchini flesh and lemon juice and less chick peas. Thank you, Jackie, for an interesting recipe!


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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