Zucchini Mousakka with Garbanzo Beans (Nohutlu Kabak Musakka)
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Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 252.1
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 328.8 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 9.9 g
- Protein: 12.0 g
View full nutritional breakdown of Zucchini Mousakka with Garbanzo Beans (Nohutlu Kabak Musakka) calories by ingredient
Introduction
Recipe borrowed from the scrumptious website almostturkish.blogspot.com. Go look! The photos are lovely too. Notice, calories are calculated on weight for zucchini.Recipe figured without chile sauce, since they vary so much. Just add it in to your calorie count. Recipe borrowed from the scrumptious website almostturkish.blogspot.com. Go look! The photos are lovely too. Notice, calories are calculated on weight for zucchini.
Recipe figured without chile sauce, since they vary so much. Just add it in to your calorie count.
Number of Servings: 4
Ingredients
-
● 4 medium zucchinis, halved lengthwise and sliced 1/4 inch thick
● 1/2 cup TVP
● 2 tbsp olive oil
● 1 onion, chopped
● 4-5 cloves of garlic, minced
● 3-4 tomatoes, diced or 1 can of petite diced tomato
● 1 cup of canned garbanzo beans
● 2 tbsp tomato paste
● 1 1/2 tbsp red pepper paste or chile sauce
● 1/2 bunch parsley, finely chopped
● 1/4 cup chopped fresh mint or 1 tbsp dried mint flakes
● salt
● ground pepper
Directions
-Prepare a bowl of salty water and soak sliced zucchini for half an hour.
-Soak 1/2 cup of TVP with almost 1/2 cup of boiling hot water.
-Heat 2 tbsp olive oil in a broad deep pan.
-Add garlic and onion, cook for approximately 5 minutes.
-Stir in TVP and cook for 3 minutes.
-Add tomato paste and pepper paste (or chile sauce). Let simmer for 2 to 3 minutes.
-Stir in diced tomato. Cook for 5 minutes.
-Add zucchini slices. Cook on medium heat, stirring, until tender.
-Stir in garbanzo beans. Cook for a couple of minutes.
-Season with salt and pepper. Transfer zucchini musakka into a bowl. Sprinkle with mint and parsley.
-Musakkas are always good with white rice and yogurt.
Number of Servings: 4
Recipe submitted by SparkPeople user TEJOLOTE.
-Soak 1/2 cup of TVP with almost 1/2 cup of boiling hot water.
-Heat 2 tbsp olive oil in a broad deep pan.
-Add garlic and onion, cook for approximately 5 minutes.
-Stir in TVP and cook for 3 minutes.
-Add tomato paste and pepper paste (or chile sauce). Let simmer for 2 to 3 minutes.
-Stir in diced tomato. Cook for 5 minutes.
-Add zucchini slices. Cook on medium heat, stirring, until tender.
-Stir in garbanzo beans. Cook for a couple of minutes.
-Season with salt and pepper. Transfer zucchini musakka into a bowl. Sprinkle with mint and parsley.
-Musakkas are always good with white rice and yogurt.
Number of Servings: 4
Recipe submitted by SparkPeople user TEJOLOTE.