Zucchini with Chickpea and Mushroom Stuffing

A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

Step: 2

Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.

Step: 3

Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.

Step: 4

Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

Per Serving: 107 calories; protein 4.5g; carbohydrates 18.4g; fat 2.7g; sodium 170mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much important to include some fun foods (or what one may perceive as off limits ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the burger and should have just enjoyed it in the first place."

Because it comes to eat on evening , much eat or eating too much of the bad item of food can lead to bad habit on sleeping. On the flip side, a meal that is less than satiating not make leave you wanting more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .