Stuffed Zucchini with Chickpeas Recipe

Cut the stems off the mushrooms, peel them, and cut into large cubes. Peel the garlic clove, remove the sprout, and chop it. Cut the tops off each round zucchini, scoop them out with a spoon being careful not to pierce the zucchini. Keep the scooped-out zucchini and chop it roughly. Wash the cherry tomatoes, and cut them in half. Preheat the oven to 180°C.

In a pan, add olive oil, mushrooms, and chopped garlic. Add salt and pepper, and let cook for a few minutes. The mushrooms will lose their moisture. Then add the chickpeas to the pan, followed by oregano. Add halved cherry tomatoes and pieces of zucchini. Cook until the zucchini is tender. Adjust the seasoning if necessary with salt, pepper, and oregano.

To finish, place the hollowed zucchinis in a baking dish. Fill them with the mixture of chickpeas, tomatoes, and mushrooms. Bake for about 30 minutes.