A delightful and healthy dish featuring zucchini stuffed with a flavorful chickpea and mushroom filling, perfect for a wholesome meal.
Preheat your oven to 350°F and grease a shallow baking dish.
Preheating ensures even cooking and saves time later.
Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell. Chop the scooped-out flesh and set it aside.
Use a spoon to carefully scoop out the flesh without breaking the shell.
Heat olive oil in a skillet over medium heat. Sauté the onion for 5 minutes until translucent, then add the garlic and cook for another minute.
Stir frequently to prevent the garlic from burning.
Add the chopped zucchini flesh and mushrooms to the skillet. Cook for 5 minutes until softened.
Ensure the vegetables release their moisture for a concentrated flavor.
Stir in the cumin, chickpeas, salt, and pepper. Mix well and cook for 2 minutes to combine the flavors.
Taste and adjust seasoning as needed.
Spoon the filling into the zucchini shells, pressing gently to fill them evenly.
Overfill slightly for a generous presentation.
Place the stuffed zucchini in the prepared baking dish and bake for 30-40 minutes until the zucchini is tender.
Check for doneness by piercing the zucchini with a fork.
Garnish with fresh parsley before serving.
Serve immediately for the best flavor and texture.
Nutze unsere App für das beste Erlebnis
