Chickpea and Mushroom stuffed Zucchini


February 3, 2016

Chickpea and Mushroom stuffed Zucchini 5 5 0
  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins


1Preheat oven to 350 degrees (157c)

2Grease a shallow baking dish

3Scoop out the flesh of the aucchini; chop the flesh and set aside. Place the shells in the prepared dish.

4Heat the olive oil in a large skillet over medium heat.

5Saute onions for 5 minutes, then add garlic and saute for 2 minutes more.

6Stir in chopped zucchini and mushrooms; saute for 5 more minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.

7Bake in preheated oven for 30-40 minutes or until zucchini are tender


4 count zucchini, halved

1 tbsp olive oil

1 count onion, chopped

2 count cloves of garlic

1/2 count pack of button mushrooms (8oz), sliced

1 tsp ground corriander

1 1/2 tsp ground cumin to taste (optional)

1 count can of chickpeas (15.5oz), rinsed and drained

1/2 count lemon, juiced

2 tbsp chopped fresh parsley

1 dash salt to taste

1 dash fresh ground pepper to taste