Zucchini with Chickpea and Mushroom Stuffing

Name: Zucchini with Chickpea and Mushroom Stuffing
Total time: 60
Yield: 8
Ingredients: 4 zucchini, halved; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, crushed; 0.5 (8 ounce) package button mushrooms, sliced; 1 teaspoon ground coriander; 1.5 teaspoons ground cumin, or to taste; 1 (15.5 ounce) can chickpeas, rinsed and drained; 0.5 lemon, juiced; 2 tablespoons chopped fresh parsley; sea salt to taste; ground black pepper to taste

Recipe by jackie from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

8 servings

•

4 zucchini, halved
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1 tablespoon olive oil
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1 onion, chopped
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2 cloves garlic, crushed
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0.5 (8 ounce) package button mushrooms, sliced
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1 teaspoon ground coriander

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1.5 teaspoons ground cumin, or to taste
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1 (15.5 ounce) can chickpeas, rinsed and drained
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0.5 lemon, juiced
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2 tablespoons chopped fresh parsley
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sea salt to taste
•

ground black pepper to taste

Instructions

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.