Zucchini with Chickpea and Mushroom Stuffing

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow baking dish. (5 minutes)

Recipe View Carefully scoop out the flesh of the zucchini, leaving a 1/4-inch border. Finely chop the scooped-out flesh and set aside. Place the zucchini shells in the prepared baking dish. (10 minutes)

Recipe View Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for another 2 minutes, until fragrant. (7 minutes)

Recipe View Stir in the chopped zucchini flesh and sliced mushrooms. Sauté for 5-7 minutes, until the mushrooms are tender and the zucchini is slightly softened. (7 minutes)

Recipe View Stir in the ground coriander, ground cumin, rinsed and drained chickpeas, lemon juice, and chopped parsley. Season with sea salt and freshly ground black pepper to taste. Mix well to combine. (3 minutes)

Recipe View Spoon the chickpea and mushroom mixture evenly into the zucchini shells, mounding slightly. (5 minutes)

Recipe View Bake in the preheated oven for 30-40 minutes, or until the zucchini shells are tender and the filling is heated through and lightly browned. (40 minutes)

Recipe View Let cool slightly before serving.