We are so excited to share with you this delicious and healthy recipe for zucchini stuffed with chickpeas, mushrooms, onions, garlic and fresh herbs. Not only is the stuffing tasty but it’s also packed with protein! This dish can be served as a side or an entree. We think Zucchini with Chickpea and Mushroom Stuffing tastes best when served alongside some roasted potatoes. We hope you enjoy our recipe!
prep: 30 mins, cook: 30 mins, total: 60 mins, Servings: 8, Yield: 8 servings
2 tablespoons chopped fresh parsley
2 cloves garlic, crushed
1 tablespoon olive oil
4 zucchini, halved
1 (15.5 ounce) can chickpeas, rinsed and drained
½ (8 ounce) package button mushrooms, sliced
ground black pepper to taste
1 teaspoon ground coriander
1 onion, chopped
½ lemon, juiced
1 ½ teaspoons ground cumin, or to taste
sea salt to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
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.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.
Per Serving: 107 calories; protein 4.5g; carbohydrates 18.4g; fat 2.7g; sodium 170mg.