Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light April 2003

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

Recipe Summary test

Yield:
6 servings (serving size: 2 zucchini halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

145 calories; calories from fat 22%; fat 3.5g; saturated fat 1.1g; mono fat 0.8g; poly fat 1.2g; protein 5.7g; carbohydrates 24.9g; fiber 6g; cholesterol 3mg; iron 1.7mg; sodium 552mg; calcium 55mg.
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