Stuffed Zucchini
Zucchini is often overlooked, but this vibrant vegetable is a canvas for culinary creativity! Stuffed zucchini is a dish that brings together fresh, wholesome ingredients and transforms them into a hearty, comforting meal. The hollowed-out zucchinis act as adorable little boats, filled with a savory mixture of onions, mushrooms, and chickpeas that are enhanced with the bright zing of lemon juice and aromatic herbs. This recipe is not just a feast for the eyes but also a delicious way to incorporate more vegetables into your diet.
Perfect for a cozy family dinner or as a standout dish at your next gathering, stuffed zucchini promises to impress with its delightful flavors. Your friends and family will appreciate the enticing aroma wafting from the oven, and they’ll love digging into these tender, flavorful servings. It’s a dish that celebrates simplicity and freshness, making it a delightful addition to any meal.
This is what the finished dish looks like when perfectly baked.
Ingredients
- Zucchini
- Onions
- Mushrooms
- Chickpeas
- Lemon juice
- Herbs (such as parsley or basil)
- Spices (such as salt, pepper, and cumin)
- Olive oil (for sautéing)
Prepared ingredients ready for stuffing the zucchini.
Directions
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and carefully scoop out the insides to create hollow boats.
- In a skillet, heat olive oil over medium heat. Add the chopped onions and cook until they are translucent, about 3-5 minutes.
- Stir in the chopped mushrooms and cook for an additional 3-4 minutes until they are tender. Then, add the chickpeas, lemon juice, herbs, and spices, combining well and sautéing everything together for another 2-3 minutes.
- Gently stuff the hollowed zucchini with the sautéed mixture, pressing slightly to ensure they are filled.
- Arrange the stuffed zucchini on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender.
- Serve warm, garnished with additional herbs if desired.
Tips & Variations
- Ingredient substitutions: Feel free to use quinoa or rice in place of chickpeas for a different texture. Additionally, you can substitute different vegetables, such as bell peppers or spinach, for added nutrition.
- Optional variations: Try adding cheese on top for a creamy finish, or spice things up with a dash of red pepper flakes.
- Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through for a quick meal.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
- Difficulty level: Easy
Stuffed Zucchini
Ingredients
Main Ingredients
- 2 pieces Zucchini Hollowed out
- 1 medium Onion Chopped
- 1 cup Mushrooms Chopped
- 1 can Chickpeas Drained and rinsed
- 2 tablespoons Lemon juice Freshly squeezed
- 1 tablespoon Herbs Chopped (parsley or basil)
- 1 tablespoon Olive oil For sautéing
- to taste Spices (salt, pepper, cumin)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and carefully scoop out the insides to create hollow boats.
Cooking
- In a skillet, heat olive oil over medium heat. Add the chopped onions and cook until they are translucent, about 3-5 minutes.
- Stir in the chopped mushrooms and cook for an additional 3-4 minutes until they are tender.
- Add the chickpeas, lemon juice, herbs, and spices, mixing well and sautéing for another 2-3 minutes.
- Gently stuff the hollowed zucchini with the sautéed mixture, pressing slightly to ensure they are filled.
- Arrange the stuffed zucchini on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender.
Serving
- Serve warm, garnished with additional herbs if desired.