Chickpea-Loaded Mushroom-Stuffed Zucchini

Name: Chickpea-Loaded Mushroom-Stuffed Zucchini
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Cuisine: International
Ingredients: 0.5 tsp Black Pepper; 4 oz Button Mushrooms; 15.5 oz Chickpea Pasta; 2 tbsp Fresh Parsley; 2 whole Garlic; 1 tsp Ground Coriander; 1.5 tsp Ground Cumin; 0.5 whole Lemon Juice; 1 tbsp Olive Oil; 1 whole Onion; 0.5 tsp Sea Salt; 4 whole Zucchini

Dinner 🍽️Lunch 🥪 Low-Sodium Sugar-Free Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟DASH

Chickpea-Loaded Mushroom-Stuffed Zucchini brings together tender zucchini boats packed with a hearty mix of chickpeas, sautéed mushrooms, and onions brightened by lemon and parsley. Warm cumin and coriander give the filling a cozy depth, while a squeeze of citrus keeps it fresh. Serve for a light dinner or a satisfying lunch, great hot from the pan or at room temperature.

Prep30 mins
Cook30 mins
Serves8
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2

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

Heat oil in a large skillet over medium heat. Saute the onions for 5 minutes, then add the garlic and saute for 2 more minutes. Stir in the chopped zucchini and mushrooms; saute for 5 minutes. Stir in the coriander, cumin, chickpeas, lemon juice, parsley, salt, and pepper. Spoon the mixture into the zucchini shells.
4

Bake in the preheated oven for 30 to 40 minutes, or until the zucchini are tender.