Summary: Click here to view the embedded video. Stuffed Zucchini Serves: 6-8 Difficulty: Medium Prep Time: 10 Minutes Cook Time: 45 Minutes Have a lot of zucchini? This recipe is a great way to use it up in a tasty and interesting way. INGREDIENTS: 4 zucchini, halved 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, crushed 1/2 (8 ounce) package button mushrooms, sliced 1 teaspoon ground coriander 1 1/2 teaspoons ground cumin, or to taste 1 (15.5 ounce) can chick peas, drained and rinsed 1/2 lemon, juiced salt to taste ground black pepper to taste 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. Preheat oven to 350 degrees F (175 degrees C). 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, chick peas, 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. Notes No time? Just chop up the zucchini, cook it all up in the skillet and then bake in the oven. Tastes great with rice, couscous or quinoa. Use a melon baller to remove the flesh of the zucchini. Try an Italian spin by substituting 1 1/2 teaspoons of Italian herbs and serving with spaghetti sauce. Stir in 2 tablespoons of chopped parsley before filling the shells.
