Zucchini with Chickpea and Mushroom Stuffing
Elevate your veggie game with this irresistible Zucchini with Chickpea and Mushroom Stuffing recipe, a wholesome, flavorful dish that's perfect for weeknight dinners or entertaining. Tender zucchini boats serve as the edible canvas for a hearty stuffing made with caramelized button mushrooms, creamy mashed chickpeas, and aromatic garlic and onion, all seasoned with dried oregano and fresh parsley for a burst of Mediterranean flavor. Golden breadcrumbs add satisfying texture, while optional parmesan cheese lends a touch of richness. Baked to perfection, these zucchini boats are just as nutritious as they are delicious, and their vibrant presentation makes them ideal for a crowd-pleasing vegetarian main or side dish. Ready in under an hour, this recipe offers a winning combination of simple prep, bold flavors, and versatile serving options. Keywords: zucchini boats, stuffed vegetables, chickpea stuffing, mushroom recipes, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 8 ounces, finely chopped button mushrooms
- 1 cup, drained and rinsed canned chickpeas
- 1 cup breadcrumbs
- 0.5 cup, grated parmesan cheese (optional)
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out the flesh to create hollowed-out boats, leaving about 1/4 inch of flesh attached to the skin. Reserve the scooped flesh and set the zucchini boats aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for another 1 minute until fragrant. Stir in the finely chopped mushrooms and the reserved zucchini flesh. Cook for 5-7 minutes, or until the mixture releases its moisture and begins to caramelize.
In a bowl, mash the chickpeas using a fork or potato masher until partially smooth but still textured. Add the sautéed vegetable mixture to the bowl.
Stir in the breadcrumbs, grated parmesan cheese (if using), chopped parsley, dried oregano, salt, and black pepper. Mix until the ingredients are well combined.
Drizzle the remaining 1 tablespoon of olive oil over the zucchini boats and season them lightly with salt and pepper. Place the boats in the prepared baking dish.
Spoon the chickpea and mushroom mixture evenly into the zucchini boats, packing the stuffing gently.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the stuffing is golden on top.
Garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
