These Zucchini with Chickpea and Mushroom Stuffing are a wholesome, flavorful vegan dish that’s perfect for dinner or entertaining. Fresh zucchini halves are hollowed out and filled with a savory blend of sautéed mushrooms, hearty chickpeas, garlic, herbs, and a touch of lemon for brightness. Baked until tender and golden, this satisfying plant-based meal is packed with protein, fiber, and rich umami flavor. Elegant yet easy to prepare, it’s a delicious way to enjoy seasonal vegetables in a hearty and nutritious form.
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.
