| 12 | 60 | 112 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 30 min | 8 |
| 4 medium | Zucchini (halved) |
| 1 tbsp | Extra virgin olive oil |
| 1 medium | Yellow onion (chopped) |
| 2 clove(s) | Garlic (crushed) |
| 1 container (8 oz) | Button mushrooms (sliced) |
| 1 tsp | Coriander, ground |
| 1 1/2 tsp | Cumin (or to taste c) |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed and drained) |
| 1/2 whole lemon(s) | Lemon juice (lemon) |
| 2 tbsp | Parsley, fresh (chopped) |
| 1 tsp | Sea Salt (to taste) |
| 1 tsp | Black pepper (freshly ground, to taste) |
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.
| Meat Alternative | 0.3 |
| Vegetables | 2.3 |
