A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with a
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
Step
1. preheateat 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 it 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 for 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.
