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Middle Eastern Stuffed Zucchini



  • ​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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  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

  13. Cover the baking dish and bake for about 20

  14. Serve warm.

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