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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Stuffed Zucchini With Potatoes And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions