Zucchini With Chickpea And Mushroom Stuffing Recipes

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

Steps:

• Preheat oven to 350°F Grease a shallow baking dish.
• Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared baking dish.
• Rinse and drain the can of chick peas. Take half the chick peas and use a hand held blender to puree them.
• 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, chick peas (whole and pureed), lemon juice, salt and pepper. Spoon mixture into zucchini shells.
• Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender. If desired, top with shredded cheese during the last 5 minutes of baking.

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

Steps:

• 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.