Stuffed Zucchini with Potatoes and Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The salty stuffing is offset by the subtly cool sweetness of the zucchini. If you're sensitive to spicy foods, seed the chile. A small amount of chickpea flour, also called besan or graham flour, acts as a binder and provides a delicate nutty flavor. Look for it in Indian or Asain markets, or substitute whole wheat flour. Ingredients:
6 medium zucchini (about 3 pounds) |
1 1/4 teaspoons salt, divided |
1 1/2 cups diced peeled baking potato |
2 teaspoons butter |
2 teaspoons vegetable oil |
2 1/2 cups chopped onion |
1 1/2 tablespoons minced peeled fresh ginger |
2 garlic cloves, crushed |
1 serrano chile, minced |
2 tablespoons chickpea (garbanzo bean) flour |
1 teaspoon ground coriander |
1/4 teaspoon ground turmeric |
1/4 teaspoon ground red pepper |
1/4 teaspoon ground cumin |
1 1/2 cups frozen green peas, thawed |
2 tablespoons finely chopped fresh cilantro |
Directions:
1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.
2. Preheat oven to 375°.
3. Cook potato in boiling water 2 minutes or until crisp-tender; drain.
4. Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
5. Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.
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