Zucchini With Chickpea And Mushroom Stuffing Best Recipes

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ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

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Zucchini with Chickpea and Mushroom Stuffing image

A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.

Provided by jackie

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 8

Number Of Ingredients 12

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.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 18.4 g, Fat 2.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 170 mg, Sugar 2.7 g

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

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Zucchini With Chickpea and Mushroom Stuffing image

This is a recipe I found on allrecipes and tweaked it a little. The zucchini are hollowed out and filled with sauteed onions, mushrooms, zucchini, lemon juice, herbs and spices. Very healthy and tasty recipe! If you aren't concerned about fat content, top them with shredded cheese during the last 5 minutes of baking.

Provided by breezermom

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

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

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Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

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.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

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