Stuffed Zucchini Boats With Chickpeas & Herbs Recipe

Indian cuisine · 300 calories

Stuffed Zucchini Boats with Chickpeas & Herbs recipe

About this recipe

Stuffed Zucchini Boats with Chickpeas & Herbs is a delightful Indian-inspired dish that brings together fresh zucchini, hearty chickpeas, and a medley of aromatic spices and herbs. Perfect for a cozy family meal, this vegetarian recipe is both wholesome and flavorful. The tender zucchini boats are generously filled with a spiced chickpea mixture, topped with a light yogurt drizzle, and baked to perfection. This dish is easy to prepare and makes for a satisfying and nutritious meal that everyone will enjoy.

Ingredients

  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 400 G Natco Chick Peas Canned 400g
  • - Amul Masti Dahi
  • 1 Kg Tomatoes 1kg
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • NaN Filippo Berio Classico Pure Olive Oil
  • - Jalpur Cumin Seeds
  • 400 g Trs Turmeric Powder 400G
  • 100 G East End Ground Coriander
  • 100G Trs Chilli Powder 100G
  • 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
  • - Vandevi Asafoetida 50g
  • - Tata Salt
  • - Fresh Asian Coriander Bunch
  • 3 Pack Fresh Lemon Pack Of 3

Instructions

  1. 1. Preheat the oven to 180°C (350°F). Cut the zucchinis in half lengthwise and scoop out the flesh to create hollow boats. Reserve the scooped-out zucchini flesh for the filling.
  2. 2. Heat olive oil in a pan over medium heat. Add cumin seeds and asafoetida, and let them sizzle for a few seconds. Then, add the chopped tomatoes, bell pepper, and reserved zucchini flesh. Cook for 5-7 minutes until softened.
  3. 3. Stir in the cooked chickpeas, turmeric powder, ground coriander, red chili powder, garam masala, and salt. Mix well and let the mixture cook for another 5 minutes. Remove from heat and let it cool slightly.
  4. 4. Stuff the zucchini boats with the spiced chickpea mixture, pressing it gently to fill each boat evenly. Arrange the stuffed zucchinis on a baking tray lined with parchment paper.
  5. 5. Bake the zucchini boats in the preheated oven for 15-20 minutes, or until the zucchinis are tender and slightly golden on top.
  6. 6. Before serving, drizzle plain yogurt over the baked zucchini boats and garnish with fresh coriander leaves. Serve warm with lemon wedges on the side.