Categories: Vegetables

Ingredients

• 6 medium zucchini (about 3 pounds)
• 1 1/4 teaspoons salt, divided
• 1 1/2 cups diced peeled baking potato
• 2 teaspoons butter
• 2 teaspoons vegetable oil
• 2 1/2 cups chopped onion
• 1 1/2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, crushed
• 1 serrano chile, minced
• 2 tablespoons chickpea (garbanzo bean) flour
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1 1/2 cups frozen green peas, thawed
• 2 tablespoons finely chopped fresh cilantro

Directions

1. 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.

2. Preheat oven to 375°.

3. Cook potato in boiling water 2 minutes or until crisp-tender; drain.

4. Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.

5. Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.

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