Zucchini With Chickpea And Mushroom Stuffing Best Recipes

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

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

Steps:

• 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. 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, 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.

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

Ingredients:

• 4 zucchini, halved
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 4 ounces mushrooms, sliced
• 1 teaspoon coriander
• 1 1/2 teaspoons ground cumin
• 1 (15 1/2 ounce) can chickpeas, drained and rinsed
• 1/2 lemon, juice of
• 2 tablespoons fresh parsley, chopped
• sea salt
• ground black pepper

Steps:

• Preheat oven to 350°F Grease a shallow baking dish.
• Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared baking dish.
• Rinse and drain the can of chick peas. Take half the chick peas and use a hand held blender to puree them.
• 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 (whole and pureed), lemon juice, salt and pepper. Spoon mixture into zucchini shells.
• Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender. If desired, top with shredded cheese during the last 5 minutes of baking.

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Ingredients:

• 2 cups diced zucchini
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup halved grape tomatoes
• ¾ cup chopped red bell pepper
• ½ cup chopped sweet onion (such as Vidalia®)
• ½ cup crumbled feta cheese
• ½ cup chopped Kalamata olives
• ⅓ cup olive oil
• ⅓ cup packed fresh basil leaves, roughly chopped
• ¼ cup white balsamic vinegar
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon capers, drained and chopped
• 1 clove garlic, minced
• ½ teaspoon dried Greek oregano
• 1 pinch crushed red pepper flakes
• salt and ground black pepper to taste

Steps:

• Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.