Stuffed Zucchini with Chickpeas and Mushrooms
Ingredients Needed
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4 zucchini, halved
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1 tablespoon olive oil
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1 onion, chopped
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2 cloves garlic, crushed
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½ (8 ounce) package button mushrooms, sliced
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1 teaspoon ground coriander
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1 ½ teaspoons ground cumin, or to taste
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1 (15.5 ounce) can chickpeas, rinsed and drained
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½ lemon, juiced
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2 tablespoons chopped fresh parsley
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sea salt to taste
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ground black pepper to taste
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a shallow baking dish.
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Carefully hollow out the zucchini and set the scooped flesh aside. Arrange the zucchini shells in the prepared baking dish.
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In a large skillet, heat oil over medium heat. Sauté the onions for 5 minutes, then add garlic and cook for another 2 minutes. Add the chopped zucchini flesh and mushrooms, and sauté for an additional 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt, and pepper. Fill the zucchini shells with this mixture.
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Place the stuffed zucchinis in the preheated oven and bake for 30 to 40 minutes, or until the zucchini is tender and golden.
Nutritional Information (per serving)
| 107 | Calories |
| 3g | Fat |
| 18g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 107 | |
| % Daily Value * | |
| Total Fat 3g | 3% |
| Saturated Fat 0g | 2% |
| Sodium 170mg | 7% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 5g | 16% |
| Total Sugars 3g | |
| Protein 5g | 9% |
| Vitamin C 17mg | 19% |
| Calcium 48mg | 4% |
| Iron 2mg | 10% |
| Potassium 433mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5