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Zucchini with Chickpea and Mushroom Stuffing

"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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1 h servings 107 cals
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 118
  1. 155 Ratings

Most helpful positive review

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 es...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 es...

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 m...

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...

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 Parm...

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...

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 ...

I made these to go with our Easter ham. They were very easy to make and my guests raved about them! These can be prepared a day ahead of time and then baked when needed.

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...

Easy and delicious. After trying it once with a whole can of chick peas, I now also use only half a can.