Zucchini with Chickpea and Mushroom Stuffing
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chickpeas, rinsed and drained
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste
McCormick Pure Ground Black Pepper 3 Oz
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. Sauté onions for 5 minutes, then add garlic and sauté 2 minutes more. Stir in chopped zucchini and mushrooms; sauté 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
Per Serving: 107 calories; 2.7 g fat; 18.4 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 170 mg sodium. Full nutrition