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Stuffed Zucchini with Potatoes and Peas

  • 6servings
  • 145calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C, D, E, P
MineralsNatrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 medium zucchini (about 3 pounds)

  2. 1 1/4 teaspoons salt, divided

  3. 1 1/2 cups diced peeled baking potato

  4. 2 teaspoons butter

  5. 2 teaspoons vegetable oil

  6. 2 1/2 cups chopped onion

  7. 1 1/2 tablespoons minced peeled fresh ginger

  8. 2 garlic cloves, crushed

  9. 1 serrano chile, minced

  10. 2 tablespoons chickpea (garbanzo bean) flour

  11. 1 teaspoon ground coriander

  12. 1/4 teaspoon ground turmeric

  13. 1/4 teaspoon ground red pepper

  14. 1/4 teaspoon ground cumin

  15. 1 1/2 cups frozen green peas, thawed

  16. 2 tablespoons finely chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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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