Best Zucchini With Chickpea And Mushroom Stuffing Recipes

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

Zucchini With Chickpea and Mushroom Stuffing image

This is a recipe I found on allrecipes and tweaked it a little. The zucchini are hollowed out and filled with sauteed onions, mushrooms, zucchini, lemon juice, herbs and spices. Very healthy and tasty recipe! If you aren't concerned about fat content, top them with shredded cheese during the last 5 minutes of baking.

Provided by breezermom

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
4 ounces mushrooms, sliced
1 teaspoon coriander
1 1/2 teaspoons ground cumin
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/2 lemon, juice of
2 tablespoons fresh parsley, chopped
sea salt
ground black pepper

Steps:

Preheat oven to 350°F Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared baking dish.
Rinse and drain the can of chick peas. Take half the chick peas and use a hand held blender to puree them.
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 (whole and pureed), lemon juice, salt and pepper. Spoon mixture into zucchini shells.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender. If desired, top with shredded cheese during the last 5 minutes of baking.

ZUCCHINI STUFFING BAKE

Zucchini Stuffing Bake image

Familiar tastes with a twist! I've been making this recipe for about 12 years, and it's become a staple for all holiday meals.

Provided by SALLY G

Categories Side Dish Vegetables Squash Zucchini

Time 1h10m

Yield 12

Number Of Ingredients 8

Ingredients

2 pounds zucchini, sliced crosswise 1/3-inch thick
1 onion, diced
1 (10.75 ounce) can cream of chicken soup
8 ounces sour cream
salt and ground black pepper to taste
1 (6 ounce) package corn bread stuffing mix (such as Kraft® Stove Top®)
¼ cup butter, melted
1 cup grated Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
Combine stuffing mix with butter in a small bowl; stir well.
Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 13 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 7.4 g, Sodium 545.8 mg, Sugar 2.8 g

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