(MEATLESS MONDAYS/VEGAN RECIPES) For this week’s Meat-Free Monday, try this delicious zucchini with chickpea and mushroom stuffing recipe. The dish is 100 percent vegan, and it can be used as a main dish or as a side–depending on the appetite and occasion. They also make for great appetizers at any dinner party! As always, happy eating! — Global Animal

Zucchini With Chickpea & Mushroom Stuffing. Photo Credit: Allrecipes.com

Zucchini With Chickpea & Mushroom Stuffing

Yield: 8 servings

Ingredients:

  • 4 zucchini, halved
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 (8 ounce) package button mushrooms, sliced
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground cumin, or to taste
  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 1/2 lemon, juiced
  • 2 tablespoons chopped fresh parsley
  • sea salt to taste
  • ground black pepper to taste

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  2. Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
  3. 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, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
  4. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

*Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Recipe Courtesy of Jackie via All Recipes

More All Recipes: http://allrecipes.com/recipe/25920/zucchini-with-chickpea-and-mushroom-stuffing/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

SHARE YOUR THOUGHTS:

SHARE