Stuffed Zucchini with Potatoes and Peas

The salty stuffing is offset by the subtly cool sweetness of the zucchini. If you're sensitive to spicy foods, seed the chile. A small amount of chickpea flour, also called besan or graham flour, acts as a binder and provides a delicate nutty flavor. Look for it in Indian or Asain markets, or substitute whole wheat flour.

Yield: 6 servings (serving size: 2 zucchini halves)

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

Preparation

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.

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, 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.

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.

Nutritional Information

Calories:

145 (22% from fat)

Fat:

3.5g (sat 1.1g,mono 0.8g,poly 1.2g)

Protein:

5.7g

Carbohydrate:

24.9g

Fiber:

6g

Cholesterol:

3mg

Iron:

1.7mg

Sodium:

552mg

Calcium:

55mg