Zucchini with Chickpea and Mushroom Stuffing Recipe

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!

—Simone

See full review »

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.

—MSFLISS

See full review »

109 Ratings

See other versions of this recipe!

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.

—joanie fischer

See full review »

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!

—LITTLEBABY

See full review »

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.

—saladsunshine

See full review »

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.

—ELawson10

See full review »

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!!!!

—Amanda

See full review »

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!

—INGU

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pasta with Mushroom and Zucchini Sauce

Mushroom Stuffed Zucchini

Zucchini Saute

Zucchini with Mushroom Ravioli in Truffle Butter Sauce

Zucchini and Mushroom Salad with Ricotta Salata

Garbanzo Stir-Fry

Zucchini Cakes

Tomato and Zucchini Melange

Zucchini Saute

Leslie's Broccoli, Wild Rice, and Mushroom Stuffing

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Zucchini with Chickpea and Mushroom Stuffing

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 107
Calories from Fat: 24

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 0.3g 2 %
Cholesterol 0mg 0 %
Sodium 170mg 7 %
Potassium 433mg 12 %
Total Carbohydrates 18.4g 6 %
Dietary Fiber 4.5g 18 %
Protein 4.5g 9 %
** Sugars 2.7g
Vitamin A 8 %
Vitamin C 29 %
Calcium 6 %
Iron 18 %
** Thiamin 2 %
Niacin 14 %
** Vitamin B6 24 %
Magnesium 16 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.