Friday, December 23, 2011

Zucchini with Chickpea and Mushroom Stuffing

Ummm. So I'll get right to the point. It has good reviews on I didn't like it. I hated the zucchini shells. The stuffing was aight. It just needed sauce. I think it could be better if it were made with potatoe instead.

I didn't take many pictures of it. on the plus it was low calorie. But I added cheese, sour cream, and sometimes ketchup. Still wasn't that great.

By: jackie 
"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."


  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  2. Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
  3. 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.
  4. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.