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Middle Eastern Stuffed Zucchini

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Ingredients:

  • ​4 large zucchinis, halved lengthwise

  • Salt, as required

  • 1½ baking potatoes, peeled and cubed

  • 4 teaspoons olive oil

  • 2½ cups onion, chopped

  • 1 Serrano chile, mined

  • 2 garlic cloves, minced

  • 1½ tablespoons fresh ginger, minced

  • 2 tablespoons chickpea flour

  • 1 teaspoon ground coriander

  • ¼ teaspoon ground cumin

  • ¼ teaspoon ground turmeric

  • Freshly ground black pepper, as required

  • 1½ cups frozen green peas, thawed

  • 2 tablespoons fresh cilantro, chopped

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Instructions:

  1. Preheat your oven to 375 ºF.

  2. With a scooper, scoop out the pulp from zucchini halves, leaving about ¼-inch thick shell.

  3. In a shallow roasting pan, arrange the zucchini halves, cut side up.

  4. Sprinkle the zucchini halves with a little salt.

  5. In a pan of boiling water, cook the potatoes for about 2 minutes.

  6. Drain well and set aside.

  7. In a non-stick skillet, heat oil over medium-high heat and sauté onion, Serrano, garlic and ginger for about 3 minutes.

  8. Reduce the heat to medium-low.

  9. Stir in chickpea flour and spices and cook for about 5 minutes.

  10. Sir in cooked potato, green peas and cilantro and remove from heat.

  11. With a paper towel, pat dry the zucchini halves.

  12. Stuff the zucchini halves with the veggie mixture
    evenly,

  13. Cover the baking dish and bake for about 20
    minutes.

  14. Serve warm.

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