Stuffed Zucchini with Potatoes and Peas

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

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.

Yield: 6 servings (serving size: 2 zucchini halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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.
  2. Preheat oven to 375°.
  3. Cook potato in boiling water 2 minutes or until crisp-tender; drain.
  4. 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.
  5. 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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