Zucchini with Chickpea and Mushroom Stuffing

12 60 112
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 8
Zucchini with Chickpea and Mushroom Stuffing
Health Highlights


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.

Nutrition Facts

Per Portion

Calories 112
Calories from fat 35
Calories from saturated fat 4.1
Total Fat 3.8 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.6 g
Cholesterol 0
Sodium 414 mg
Potassium 416 mg
Total Carbohydrate 16.2 g
Dietary Fiber 4.9 g
Sugars 5.4 g
Protein 5.5 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 2.3

Energy sources


Meal Type(s)