Zucchini with Chickpea and Mushroom Stuffing

Ingredients

• 4 zucchini , halved
• 1 tablespoon olive oil
• 1 onion , chopped
• 2 cloves garlic , crushed
• 0.5 packages button mushrooms , 8 ounce
• 1 teaspoon ground coriander
• 1.5 teaspoons ground cumin , or to taste
• 1 can chickpeas , 15.5 ounce
• 0.5 lemon , juiced
• 2 tablespoons chopped fresh parsley
• sea salt to taste
• ground black pepper to taste

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

2. 2

   Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.

3. 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. 4

   Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.