Stuffed Zucchini with Chickpeas and Lentils

Stuffed Zucchini with Chickpeas and Lentils is a delightful and nutritious dish that combines the earthiness of legumes with the fresh taste of zucchini. Perfect for a healthy midnight snack, this dish is both satisfying and packed with protein.

Ingredients

• Zucchini - 2 medium
• Chickpeas (canned, drained and rinsed) - 1 cup
• Cooked lentils - 1/2 cup
• Cherry tomatoes (halved) - 1/2 cup
• Red onion (finely chopped) - 1/4 cup
• Garlic (minced) - 2 cloves
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley (chopped) - 2 tablespoons
• Feta cheese (optional, crumbled) - 1/4 cup

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the zucchinis in half lengthwise and scoop out a bit of the flesh to create a boat-like shape.
3. In a skillet, heat olive oil over medium heat. Add the chopped red onion and minced garlic, and sauté until softened, about 3-4 minutes.
4. Stir in the chickpeas, cooked lentils, cherry tomatoes, cumin, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
5. Remove the skillet from heat and fold in the chopped parsley.
6. Stuff each zucchini half with the chickpea and lentil mixture, pressing down gently to pack it in.
7. Place the stuffed zucchinis on a baking dish and drizzle with a little more olive oil if desired.
8. Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender.
9. If using, sprinkle crumbled feta cheese on top before serving.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from chickpeas and lentils.
• High in fiber, promoting digestive health.

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