You scoop out the "pulp" (meaning the main part of the zucchini) and stuff the skin, and you call this a zucchini recipe? If you hate zucchini, might I suggest you buy potatoes instead?
Stuffed Zucchini with Potatoes and Peas
The salty stuffing is offset by the subtly cool sweetness of the zucchini. If you're sensitive to spicy foods, seed the chile. A small amount of chickpea flour, also called besan or graham flour, acts as a binder and provides a delicate nutty flavor. Look for it in Indian or Asain markets, or substitute whole wheat flour.
More From Cooking Light
- Calories: 145
- Calories from fat: 22%
- Fat: 3.5g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 1.2g
- Protein: 5.7g
- Carbohydrate: 24.9g
- Fiber: 6g
- Cholesterol: 3mg
- Iron: 1.7mg
- Sodium: 552mg
- Calcium: 55mg
- 6 medium zucchini (about 3 pounds)
- 1 1/4 teaspoons salt, divided
- 1 1/2 cups diced peeled baking potato
- 2 teaspoons butter
- 2 teaspoons vegetable oil
- 2 1/2 cups chopped onion
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, crushed
- 1 serrano chile, minced
- 2 tablespoons chickpea (garbanzo bean) flour
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1 1/2 cups frozen green peas, thawed
- 2 tablespoons finely chopped fresh cilantro
- Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.
- Preheat oven to 375°.
- Cook potato in boiling water 2 minutes or until crisp-tender; drain.
- Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
- Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.
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