Zucchini with Chickpea and Mushroom Stuffing

admin 26/04/20 Recipes


8 servings

Prep Time


Cook Time



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: chickpeas, rinsed and drained

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, 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.


Calories: 107 kcal

Carbohydrates: 18.4 g

Cholesterol: 0 mg

Fat: 2.7 g

Fiber: 4.5 g

Protein: 4.5 g

Sodium: 170 mg

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