Stuffed Zucchini with Potatoes and Peas

Stuffed Zucchini with Potatoes and Peas
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1 teaspoon ground coriander
  • 2 teaspoons vegetable oil
  • 1 ½ tablespoons minced peeled fresh ginger
  • 1 teaspoon ground coriander
  • 2 tablespoons finely chopped fresh cilantro
  • ¼ teaspoon ground cumin
  • 2 garlic cloves, crushed
  • + 25 more ingredients
    • 2 teaspoons vegetable oil
    • 2 teaspoons butter
    • 2 tablespoons finely chopped fresh cilantro
    • 2 tablespoons chickpea (garbanzo bean) flour
    • 6 medium zucchini (about 3 pounds)
    • ¼ teaspoon ground turmeric
    • 6 medium zucchini (about 3 pounds)
    • 1 ¼ teaspoons salt, divided
    • ¼ teaspoon ground red pepper
    • 2 ½ cups chopped onion
    • 2 tablespoons chickpea (garbanzo bean) flour
    • ¼ teaspoon ground red pepper
    • 2 teaspoons butter
    • 1 serrano chile, minced
    • 1 serrano chile, minced
    • 1 ½ cups frozen green peas, thawed
    • 2 ½ cups chopped onion
    • 2 garlic cloves, crushed
    • ¼ teaspoon ground turmeric
    • 1 ½ tablespoons minced peeled fresh ginger
    • 1 ¼ teaspoons salt, divided
    • ¼ teaspoon ground cumin
    • 1 ½ cups diced peeled baking potato
    • 1 ½ cups frozen green peas, thawed
    • 1 ½ cups diced peeled baking potato

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. Preheat oven to 375°. Cook potato in boiling water 2 minutes or until crisp-tender; drain. Heat butter and oil in ...

View full recipe at My Recipes

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