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–+ servings

Mehshi Laban: Zucchini Stuffed with Rice & Chickpeas

A delicious Middle Eastern dish featuring zucchini stuffed with a flavorful mixture of rice and chickpeas.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Stuffing
  • 2 cups Rice uncooked
  • 1 can Chickpeas drained and rinsed
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 4 medium Zucchini hollowed out
Sauce
  • 2 cups Tomato Sauce
  • 1 cup Vegetable Broth

Method
 

Prepare the Zucchini
  1. Preheat the oven to 375°F (190°C). Cut the tops off the zucchinis and hollow them out using a spoon.
Make the Filling
  1. In a pot, sauté the onions and garlic until translucent. Add the rice, chickpeas, cumin, salt, and pepper. Stir well and cook for a few minutes.
Stuff the Zucchini
  1. Fill each zucchini with the rice and chickpea mixture.
Bake
  1. Place the stuffed zucchinis in a baking dish. Pour the tomato sauce and vegetable broth over them. Cover with foil and bake for 45 minutes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Serve warm with a side of yogurt or salad.

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