Zucchini With Chickpea and Mushroom Stuffing Recipe

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Zucchini With Chickpea and Mushroom Stuffing
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  1. Preheat oven to 350°F 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 baking dish.
  3. Rinse and drain the can of chick peas. Take half the chick peas and use a hand held blender to puree them.
  4. 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, chick peas (whole and pureed), lemon juice, salt and pepper. Spoon mixture into zucchini shells.
  5. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender. If desired, top with shredded cheese during the last 5 minutes of baking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 68.66 Kcal (287 kJ)
Calories from fat 34.71 Kcal
% Daily Value*
Total Fat 3.86g 6%
Sodium 20.98mg 1%
Potassium 235.84mg 5%
Total Carbs 6.97g 2%
Sugars 1.94g 8%
Dietary Fiber 1.35g 5%
Protein 2.35g 5%
Vitamin C 14mg 23%
Iron 1.3mg 7%
Calcium 29mg 3%
Amount Per 100 g
Calories 77.13 Kcal (323 kJ)
Calories from fat 38.99 Kcal
% Daily Value*
Total Fat 4.33g 6%
Sodium 23.56mg 1%
Potassium 264.92mg 5%
Total Carbs 7.83g 2%
Sugars 2.18g 8%
Dietary Fiber 1.52g 5%
Protein 2.64g 5%
Vitamin C 15.7mg 23%
Iron 1.4mg 7%
Calcium 32.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
  • 2

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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