A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

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  • Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.

  • 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.

  • Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

Partner Tip

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

Nutrition Facts

107.4 calories; 4.5 g protein; 18.4 g carbohydrates; 0 mg cholesterol; 170 mg sodium. Full Nutrition

Reviews (133)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2007
These are fabulous. I can't believe this recipe doesn't have more reviews! The real secret to making this great is that you need to food process the filling until it's smooth. My friends and especially my finance and his family LOVE this recipe. Definitely worth trying. It does take a little time but it's SO worth it! Read More
(58)

Most helpful critical review

Rating: 2 stars
05/22/2006
Flavours were all wrong the flesh of the zucchini didn't cook because the dish wasn't covered and the filling on top got a bit too crispy. Would not make again. Read More
(7)
174 Ratings
  • 5 star values: 92
  • 4 star values: 43
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
07/15/2007
These are fabulous. I can't believe this recipe doesn't have more reviews! The real secret to making this great is that you need to food process the filling until it's smooth. My friends and especially my finance and his family LOVE this recipe. Definitely worth trying. It does take a little time but it's SO worth it! Read More
(58)
Rating: 5 stars
08/24/2007
This is fabulous! My husband and I are trying a low-cholesterol, low-far diet, and this satisfies both requirements beautifully. The taste is almost 'meaty', and one 107-calorie serving is a meal in itself. Read More
(41)
Rating: 5 stars
06/14/2005
This dish is definately a new favorite! Really simple and SO tasty! I used a melon baller to remove the flesh from the zucchini with ease and had the excess stuffing in pita bread for lunch the next day! Read More
(33)
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Rating: 5 stars
07/14/2007
My husband and I loved this dish. I used a little less coriander and added about 2 TBSP curry and an extra garlic clove. It didn't have an Indian flavor at all. I sprinkled it with shredded Parmesan cheese before serving. The salt of the cheese was perfect. It cooked for a good 40 minutes. Read More
(27)
Rating: 4 stars
09/04/2007
I make almost the same recipe only I add minced onions sausage mushrooms Italian bread crumbs salt and pepper. I heap the mixture onto the zucchini. Sometimes I used yellow zucchini. It's a whole meal. Read More
(25)
Rating: 4 stars
07/07/2006
This recipe turned out really well. My favourite part was the presentation. I love chickpeas but i think it could stand to have a little less. I also think that the coriander was a little much for me i don't really care for the taste of it so i would either eliminate it or add a lot less. Unlike the other reviews i liked the cumin and actually added half a teaspoon extra. Would totally make this again!!!! Read More
(22)
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Rating: 4 stars
06/24/2003
It had very interesting taste. I served it with cous-cous. I used less than half of zucchini flesh. Next time I will use more mushrooms zucchini flesh and lemon juice and less chick peas. Thank you Jackie for an interesting recipe! Read More
(21)
Rating: 5 stars
04/10/2007
I made these to go with our Easter ham. They were very easy to make and my guests raved about them! These can be prepared a day ahead of time and then baked when needed. Read More
(21)
Rating: 5 stars
07/15/2007
Easy and delicious. After trying it once with a whole can of chick peas I now also use only half a can. Read More
(20)
Rating: 2 stars
05/22/2006
Flavours were all wrong the flesh of the zucchini didn't cook because the dish wasn't covered and the filling on top got a bit too crispy. Would not make again. Read More
(7)