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Zucchini Stuffed with Mushrooms and Chickpeas Recipe
Posted by Dr. Ben Kim on Oct 11, 2005
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chick peas, drained and rinsed
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
Sea salt to taste
Ground black pepper 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, chick peas, lemon juice, salt and pepper. Spoon mixture into zucchini shells.
Bake it covered in preheated oven for 30 to 40 minutes, or until zucchini are tender.
This dish goes really well with a bowl of rice or quinoa. Enjoy!
Note: Margaret found this recipe here.
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