Zucchini with Chickpea and Mushroom Stuffing Recipe

Zucchini with Chickpea and Mushroom Stuffing Recipe

How To Make Zucchini with Chickpea and Mushroom Stuffing

Enjoy zucchinis in a new and tasty manner by adding a savory and well-seasoned chickpea and mushroom stuffing. This recipe is easy and quick to make!

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • 4zucchini,halved
  • 1tbspolive oil
  • 1onion,chopped
  • 2clovesgarlic,crushed
  • 8ozbutton mushrooms,(½ package) sliced
  • 1tspcoriander,ground
  • tspcumin,ground, or to taste
  • 15½ozchickpeas,(1 can) rinsed, drained
  • ½lemon,juiced
  • 2tbspfresh parsley,chopped
  • sea salt and ground black pepper,to taste


  1. Preheat the oven to 350 degrees F.. Grease a shallow baking dish.

  2. Scoop out the flesh of the zucchini. Chop the flesh and set aside.

  3. Place the shells in the prepared dish.

  4. Heat oil in a large skillet over medium heat. Saute the onions for 5 minutes, then add the garlic and saute for 2 minutes more.

  5. Stir in the chopped zucchini and mushrooms, then saute for 5 minutes.

  6. Bake in the preheated oven for 30 to 40 minutes, or until zucchini are tender.


  • Calories: 257.89kcal
  • Fat: 5.60g
  • Saturated Fat: 0.69g
  • Monounsaturated Fat: 2.09g
  • Polyunsaturated Fat: 1.84g
  • Carbohydrates: 41.34g
  • Fiber: 8.67g
  • Sugar: 9.67g
  • Protein: 13.75g
  • Sodium: 477.06mg
  • Calcium: 63.32mg
  • Potassium: 794.55mg
  • Iron: 3.37mg
  • Vitamin A: 15.90µg
  • Vitamin C: 24.99mg
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