Chickpea-Loaded Mushroom-Stuffed Zucchini
Chickpea-Loaded Mushroom-Stuffed Zucchini brings together tender zucchini boats packed with a hearty mix of chickpeas, sautéed mushrooms, and onions brightened by lemon and parsley. Warm cumin and coriander give the filling a cozy depth, while a squeeze of citrus keeps it fresh. Serve for a light dinner or a satisfying lunch, great hot from the pan or at room temperature.
- Prep30 mins
- Cook30 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
- 2
Scoop out the zucchini flesh; 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 the onions for 5 minutes, then add the garlic and saute for 2 more minutes. Stir in the chopped zucchini and mushrooms; saute for 5 minutes. Stir in the coriander, cumin, chickpeas, lemon juice, parsley, salt, and pepper. Spoon the mixture into the zucchini shells.
- 4
Bake in the preheated oven for 30 to 40 minutes, or until the zucchini are tender.
- Calories 197.92 kcal Moderate
- Protein 5.64 g Moderate
- Carbs 38.41 g Moderate
- Total Fat 2.28 g Low Source
- Saturated Fat 0.29 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 31.86 mg Low Source
- Fiber 6.1 g Good Source
- Sugar 2.66 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 171.79 mg Moderate
- Iron 1.8 mg Moderate
- Potassium 435.23 mg Low Source
- Vitamin A 15.09 mcg_rae Low Source
- Vitamin C 19.68 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Garlic 🧄
- Onions 🧅
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