Low cholesterol Recipe with Saute zucchini and Chickpeas

Zucchini and Chickpea Recipe is a low-cholesterol and low-fat diet recipes. The zucchini or courgette is a summer squash which is a hybrid of the cucumber. Chickpeas are a small legume or pea, they are usually sold precooked in cans, or dried; the latter must be soaked before cooking.

Ingredients Of Saute zucchini and chickpea

  • 1 (or about 15.5 ounce) can chickpeas, rinsed and drained
  • 1/2 lemon, juiced
  • 2 tablespoons chopped fresh parsley
  • sea salt to taste
  • ground black pepper to taste
  • 4 zucchini, halved
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 (8 ounce) package button mushrooms, sliced
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground cumin, or to taste

How to make Saute zucchini and Chickpeas:

  1. Heat up oven to 175 degrees C or about 350 degrees F . Oil the shallow baking dish.
  2. Scoop out the flesh of the zucchini; chop the flesh and set aside. Put the shells in the prepared dish.
  3. Heat oil in a large skillet over medium heat. Saute onions for about 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in cumin, coriander,pepper, parsley,lemon juice, salt and chickpeas . Spoon mixture into zucchini shells.
  4. Bake in preheated oven for about 30 to 40 minutes, or until zucchini are tender. Served.
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