Zucchini with Chickpea and Mushroom Stuffing

We are pretty much living at the lake now.  I get up much earlier than The Bearded One (he is much more nocturnal than I) and I frequently go back to the house to garden, check email and exercise.  (It is hard to exercise in the small space of the trailer and I am not excited about exercising where there could be any kind of audience.)

The garden continues to grow well.  We have been eating broccoli on many days.  I am trying to use it as it ripens since it is not as good frozen.  I do hope that the plants produce side shoots like last year’s plants.  We harvested broccoli from the same plants from June through October!  The zucchini started to come in this week, too.  I pick them when they are small to avoid those baseball bat monsters that are not as tasty.

I adapted a recipe that I found online for Vegetarian Stuffed Zucchini.  It turned out very well.  The Bearded One was somewhat skeptical when reading over the recipe but cheered up when I told him I was adding Feta cheese to the recipe.  By the way, I can tell when he is skeptical by his silence after reading the recipe….smart man.  No wonder we will be celebrating our 32 anniversary this month.

Zucchini with Chickpea and Mushroom Stuffing

(adapted from Yummly.com)

Ingredients

2 zucchini (halved)

½ t olive oil

½ onion (chopped)

1 clove garlic (minced)

2 oz mushrooms (sliced)

½ t oregano

¾ t cumin

½ can of chickpeas

1 T lemon juice

1 T fresh parsley (chopped)

2 oz crumbled feta cheese

Salt and pepper to taste

 

Preheat oven to 350 degrees F.  Grease a shallow baking dish.

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 sauté 2 minutes more.  Stir in chopped zucchini and mushrooms; sauté 5 minutes.  Stir in oregano, cumin, chickpeas, lemon juice, parsley, feta, salt and pepper.  Spoon the mixture into zucchini shells.

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

 

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About Retired woman

retired, dealing with parents recent deaths, wondering what lies ahead with the health of my spouse, overall enjoying each day, love cooking, gardening, travel, Grandsons, family, small town life
This entry was posted in gardening, recipe, vegetarian and tagged . Bookmark the permalink.

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