Jaffna Crab Curry Recipe Recipe For Zucchini

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EASY ZUCCHINI CHICKPEA CURRY



Easy Zucchini Chickpea Curry image

This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.

Provided by Tania Sheff

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 small onion (diced)
2 tbsp. grapeseed oil (or other kind)
3 garlic cloves, minced
1 tbsp. ginger, minced
2 tbsp. Thai red curry paste*
14 oz. (1 can) full-fat coconut milk
2 small zucchini, cut into medium cubes
32 oz. (2 cans) cooked chickpeas
1/2 tsp. sugar
2 handfuls baby spinach
2 tbsp. soy sauce
1/3 cup chopped cilantro
1/3 cup chopped chives

Steps:

  • In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
  • Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
  • Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
  • Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
  • Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
  • Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.

Nutrition Facts : Calories 473 kcal, Carbohydrate 50 g, Protein 17 g, Fat 25 g, SaturatedFat 15 g, Sodium 308 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving

MANDY'S CRAB STUFFED ZUCCHINI



Mandy's Crab Stuffed Zucchini image

After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!

Provided by Mandy Blizzard

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 13

4 zucchini, ends trimmed
1 tablespoon butter
½ onion, finely chopped
1 clove garlic, finely chopped
½ green bell pepper, finely chopped
1 pound crabmeat
1 teaspoon ground paprika
salt and ground black pepper to taste
1 cup Italian seasoned bread crumbs
¼ cup mayonnaise, or as needed
¼ cup dry white wine
3 tablespoons butter, melted
½ cup shredded Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
  • Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
  • Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 30.1 g, Cholesterol 129.2 mg, Fat 28.4 g, Fiber 3.3 g, Protein 35.4 g, SaturatedFat 10.9 g, Sodium 1203 mg, Sugar 5 g

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