Ingredients and Weight:
- 8 medium zucchini (about 1 pound)
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 cup chopped mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the seeds and pulp, leaving a 1/2-inch-thick shell. Brush the inside of the zucchini with olive oil and season with salt and pepper.
- Heat the remaining olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic and sauté until softened.
- Add the chickpeas, mushrooms, parsley, Parmesan cheese, oregano, salt, and pepper to the skillet. Stir to combine and cook for 5 minutes.
- Stuff the zucchini with the chickpea mixture.
- Place the stuffed zucchini on a baking sheet and bake for 45-50 minutes, or until the zucchini is tender and the stuffing is hot and bubbly.
Nutritional Information:
- Calories per serving: 150
- Carbohydrates: 30g
- Protein: 10g
- Fat: 5g
- Fiber: 5g
Dish Characteristics:
- Vegetarian
- Gluten-free
- Flavorful and savory
- Perfect for a light lunch or dinner
User Comments:
- "This dish is absolutely delicious! The combination of flavors is perfect."
- "I'm not a vegetarian, but I love this zucchini dish. It's so satisfying."
- "This is a great way to get your vegetables in. It's healthy and delicious."
Special Precautions and Tips:
- Choose zucchini that are firm and have a deep green color.
- If you don't have any Parmesan cheese, you can substitute another hard cheese such as Asiago or Romano.
- If you don't have chickpeas, you can substitute another canned bean such as black beans or kidney beans.
- Serve the stuffed zucchini with a side salad or your favorite dipping sauce.
