Zucchinis are hollowed out and filled with a mix of onions, mushrooms, chickpeas, lemon juice, herbs and spices. A hearty vegan dish that is great to serve with a tomato sauce.
A nice dish. I only used 2 zucchinis but didn't change the amount of chickpeas and other ingredients. I didn't have fresh mushrooms on hand, so I added dehydrated shiitake mushrooms. I also added about a teaspoon of grated ginger (fresh) when I added the mushrooms to the mix. I added a small amount of celery just before spooning the mix into the shells. Worked perfectly - a fresh and tasty veggie side or main. I had left over stuffing, which will be great to add to another dish. - 10 Jul 2011
Something else. There wasn't quite enough filling for the large round zucchini I had available, so I put most of the prepared filling into one half, then added a little more of the herbs and spices, mushrooms, capsicum and cold cooked rice, filled the other half and baked as directed. Both versions were delicious. - 13 Apr 2011
Altered ingredient amounts. 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 flavour at all. I sprinkled it with grated Parmesan cheese before serving. The salt of the cheese was perfect. It cooked for a good 40 minutes. - 29 Sep 2008