Moroccan-Spiced Stuffed Zucchini Boats
This fragrant take on stuffed zucchini boats is sure to please anyone!
Servings: 4
Calories: 254kcal
Ingredients
- 4 zucchinis large, cut in half
- 1/4 cup low-sodium vegetable broth for sauteeing
- 1/2 white onion diced
- 1/2 tsp salt
- 1 14-oz can crushed tomatoes preferably fire roasted
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
- 1/2 cup shredded carrots
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 cup low-sodium vegetable broth
- tbsp maple syrup
- 1 tsp red wine vinegar
- 1/4 cup dried cherries chopped into small pieces
- 1 14-oz can chickpeas rinsed and drained
Instructions
- Preheat oven to 375°. Line a baking sheet with a silicone mat.
- With a spoon, scoop out the seeds and some flesh from each zucchini half, enough to create a nice long cavity to fill with the stuffing. Reserve the scoopings in a bowl. Set aside to drain.
- Saute the diced onion in a large pan on medium-high with the vegetable broth until softened, about 5 minutes. Add
- Add the rest of the ingredients, except for the dried cherries and the chickpeas. Bring to a simmer and for about 5-7 minutes to slightly reduce. Mix in the chopped cherries & chickpeas. Set aside.
- Place each zucchini half onto the baking sheet, scooped out side-up. Spoon the chickpea filling carefully into each half. Bake in the oven for 25-30 minutes.
Nutrition
Serving: 2halves | Calories: 254kcal | Carbohydrates: 48g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 781mg | Potassium: 1172mg | Fiber: 12g | Sugar: 20g | Vitamin A: 3306IU | Vitamin C: 49mg | Calcium: 145mg | Iron: 6mg
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