Zucchini with Chick Pea and Mushroom Stuffing
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Zucchini with Chick Pea and Mushroom Stuffing
Yield: 4 servings
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* 2 cloves garlic, crushed
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* ½ (8 ounce) package button mushrooms, sliced
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* 1 ½ teaspoons ground cumin, or to taste
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* 1 (15.5 ounce) can chick peas, drained and rinsed
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* 2 tablespoons chopped fresh parsley
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* 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, chick peas, 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.
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