mediterranean

Provenzal Stuffed Zucchini with Chickpeas and Raisins

Name: Provenzal Stuffed Zucchini with Chickpeas and Raisins
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 231 g zucchini; 159 g cooked chickpeas, drained; 18 g olive oil; 58 g onion, diced; 4 g garlic, minced; 18 g raisins; 25 g breadcrumbs; 1 g ground cumin; 1 g salt; 0.72 g black pepper

This baked dish pairs zucchini with cooked chickpeas, drained, raisins and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegan Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

90 g Carbohydrates

24 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

231g zucchini 39 kcal
159g cooked chickpeas, drained 261 kcal
18g olive oil 159 kcal
58g onion, diced 23 kcal
4g garlic, minced 6 kcal
18g raisins 54 kcal
25g breadcrumbs 99 kcal
1g ground cumin 4 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

zucchini
Heat oven to 400F. Halve zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell. Chop the scooped zucchini flesh.
zucchiniolive oiloniongarlic
Heat olive oil in a skillet over medium heat. Saute onion 3 minutes, then add garlic and chopped zucchini flesh; cook 3-4 minutes.
cooked chickpeasraisinsground cuminsaltblack pepper
Stir in chickpeas, raisins, and cumin. Cook 2 minutes, mashing a few chickpeas to bind. Season with salt and pepper.
zucchiniolive oilbreadcrumbs
Fill zucchini boats with the mixture, sprinkle with breadcrumbs, and drizzle with a little olive oil from the pan.
zucchini
Bake 18-22 minutes until zucchini is tender and topping is golden. Rest 2 minutes before serving.