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.
Ingredients
- 4 zucchini , halved
- 1 tablespoon olive oil
- 1 onion , chopped
- 2 cloves garlic , crushed
- ½ , 8 ounce
- 1 teaspoon ground coriander
- 1.5 teaspoons ground cumin , or to taste
- 1 , 15.5 ounce
- ½ lemon , juiced
- 2 tablespoons chopped fresh parsley
- sea salt to taste
- ground black pepper to taste
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
-
2
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
-
3
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.
-
4
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.
Nutrition Facts
Per serving
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