Zucchini with Chickpea and Mushroom Stuffing

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.

Step: 1

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

Step: 2

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

Step: 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.

Step: 4

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

Per Serving: 107 calories; protein 4.5g; carbohydrates 18.4g; fat 2.7g; sodium 170mg.

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