Zucchini with Chick Pea and Mushroom Stuffing recipe

8 servings

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

2 tablespoons chopped fresh parsley

sea salt to taste

ground black pepper 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, chick peas, lemon juice, salt and pepper.

Spoon mixture into zucchini shells.

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