Stuffed Zucchini With Potatoes And Peas

• 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

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 375u0b0.
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 saute 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 375u0b0 for 20 minutes or until zucchini is tender.

zucchini, salt, butter, vegetable oil, onion, ginger, garlic, serrano chile, chickpea, ground coriander, ground turmeric, ground red pepper, ground cumin, frozen green peas, fresh cilantro

Taken from www.myrecipes.com/recipe/stuffed-zucchini-with-potatoes-peas (may not work)