Recipe by jackie
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1/2 (8 ounce) package
button mushrooms, sliced
1 1/2 teaspoons
ground cumin, or to taste
1 (15.5 ounce) can
chickpeas, rinsed and drained
chopped fresh parsley
sea salt to taste
ground black pepper to taste
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!
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.
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.
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!
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.
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.
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!!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini with Chickpea and Mushroom Stuffing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 24
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Zucchini are stuffed with sausage and topped with tomato sauce and melty cheese.
Learn how to make a simple baked cornbread stuffing that’s perfect with poultry.
A Thanksgiving side dish that will delight vegetarians and meat lovers alike.