Description
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.
Ingredients
- 4 zucchini, halved
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- ½ (8 ounce) package button mushrooms, sliced
- 1 teaspoon ground coriander
- 1 ½ teaspoons ground cumin, or to taste
- 1 (15.5 ounce) can chickpeas, rinsed and drained
- ½ lemon, juiced
- 2 tablespoons chopped fresh parsley
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8