Ingredients
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4 halved Zucchini
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1 tbsp of Olive Oil
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1 chopped Onion
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2 crushed Garlic
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4 oz of sliced button Mushrooms
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1 tsp of ground Coriander
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1½ tsp of ground Cumin
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1 x 15½ oz. can of rinsed, drained Chickpeas
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½ fresh Lemon Juice
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2 tbsp of Parsley
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Sea Salt
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ground Black Pepper
Directions
This great-tasting veggie dish can be a side dish or an entrée, whichever you prefer. It is an especially welcome dish when served with a green veggie dish or tomato-based sauce.
Steps
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1
Done
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Preheat the oven to 350F. Grease shallow, medium casserole dish. |
|
2
Done
|
Scoop flesh from zucchinis. Chop it and set it aside. Place shells in the casserole dish. |
|
3
Done
|
Heat the oil in large sized skillet on med. heat. |
|
4
Done
|
Saute the onions for about five minutes. Add garlic. Saute for two more minutes. |
|
5
Done
|
Add and stir mushrooms and zucchini and saute for five minutes. Add and stir parsley, lemon juice, chick peas, cumin, coriander, sea salt and ground pepper. |
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6
Done
|
Spoon the mixture into the shells of zucchini. |
|
7
Done
|
Bake at 350F for 30-35 minutes. Zucchini should be tender. Serve. |
