Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
If you're sensitive to spicy foods, seed the chile. A small amount of chickpea flour, also called besan or gram flour, acts as a binder and provides a delicate nutty flavor. Look for it in Indian or Asian markets, or substitute whole wheat flour.
Ingredients[]
- 6 zucchini (about 3 pounds)
- 1 1/4 teaspoons salt, divided
- 1 1/2 cups chopped peeled baking potato
- 2 teaspoons butter
- 2 teaspoons vegetable oil
- 2 1/2 cup chopped onion
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, crushed
- 1 serrano chile, minced
- 2 tablespoons chickpea 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[]
- Cut each zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells.
- Place zucchini halves, cut sides up, in a shallow roasting pan.
- Sprinkle with 1/2 teaspoon salt.
- Discard pulp.
- Preheat oven to 375°.
- Cook potato in boiling water 2 minutes or until crisp tender; drain.
- Heat butter and oil in a nonstick skillet over medium-high heat until butter melts.
- Add onion, ginger, garlic, and chile; sauté 3 minutes.
- Stir in flour and next 4 ingredients.
- Cook over medium-low heat 5 minutes, stirring frequently.
- Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
- 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.
Yield: 6 servings (serving size: 2 zucchini halves)