15 Nov

Prepared by : Nermine Ali  - Secondary Headteacher   

Duration of Preparation: 1hr

3 medium sized zucchini
3 tbsp boiled chickpeas
3 tbsp cooked brown rice
2-3 garlic cloves (grated)
1 chopped onion
1 chopped green bell pepper
1 tsp coriander
1 tsp cumin
½ lemon juice
2 tsp chopped fresh parsley
Salt and pepper


Preheat oven to 175° Cut the zucchini lengthway and scoop out the flesh (chop the flesh and set aside) In a non-stick pan
saute the onion for 5 minutes then add grated garlic and saute for 2 more minutes Stir in the chopped zucchini flesh and saute for 5 minutes Season with coriander
lemon juice
salt and pepper Remove the mix from heat and blend in cooked rice and chickpeas Spoon the mix into the zucchini shells Place the shells in a non-stick baking tray and bake for 30 minutes or until zucchini is tender