Stuffed Zucchini With Potatoes And Peas Recipe

Name: Stuffed Zucchini With Potatoes And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 375u00b0.
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 saute 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 375u00b0 for 20 minutes or until zucchini is tender.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 medium zucchini (about 3 pounds), 1 1/4 teaspoons salt, divided, 1 1/2 cups diced peeled baking potato, 2 teaspoons butter, and more.

Yes, Stuffed Zucchini With Potatoes And Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Zucchini With Potatoes And Peas

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