Zucchini with Chickpea and Mushroom Stuffing

Zucchini with Chickpea and Mushroom Stuffing

Ingredients:

4 medium zucchinis

1 can 15 oz chickpeas, drained and mashed

1 cup mushrooms, chopped

1 small onion, diced

2 cloves garlic, minced

1 tbsp olive oil

1/4 cup breadcrumbs

1/4 cup grated Parmesan optional

1/2 tsp dried oregano

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions:

1 Preheat your oven to 375F 190C.

2 Slice the zucchinis in half lengthwise and scoop out the center with a spoon to create boat-like shapes. Set aside.

3 Heat olive oil in a pan over medium heat. Add the onion, garlic, and mushrooms, and sauté until softened and golden brown.

4 Add the mashed chickpeas to the pan, along with oregano, salt, and pepper. Mix well and cook for another 3-4 minutes.

5 Stir in the breadcrumbs and half of the Parmesan if using.

6 Stuff the zucchini halves with the chickpea and mushroom mixture, packing the filling tightly. Place the stuffed zucchinis in a baking dish.

7 Sprinkle the remaining Parmesan if using over the stuffed zucchinis.

8 Cover with aluminum foil and bake for 20-25 minutes, then remove the foil and bake for an additional 10 minutes until golden brown.

9 Garnish with chopped parsley before serving.

#StuffedZucchini #ChickpeaAndMushrooms #VegetarianRecipe