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.
Original recipe makes 8 servings
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