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Mediterranean Stuffed Zucchini

One Star Guiding Stars

  • Servings:

    6 (192 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    75 minutes

Ingredients

When you hear Mediterranean you naturally think of tomatoes and olive oil which are included here, but raisins, fresh mint and cinnamon? You've got to try it. Your tastebuds will thank you. If you want to swap in brown or wild rice, you'll want parboil the rice before adding it to the mix.
3 zucchini, ends trimmed
1 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup tomato, finely chopped
1/2 cup uncooked long grain rice
1/4 cup raisins
2 tsp. mint
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. pepper
3/4 cup tomato sauce
1 Tbsp. pine nuts
Mediterranean Stuffed Zucchini

Directions

1. Put the zucchini in a medium saucepan. Add enough water to cover and boil until tender (5 minutes).
2. Preheat oven to 350 degrees F. Prepare a baking dish with non-stick cooking spray.
3. Split the zucchini in half lengthwise and scoop out most of the pulp. Reserve pulp, chop, and set aside.
4. Heat the olive oil in a non-stick saucepan. Add the onion and saute over medium heat until tender (4-5 minutes). Add the zucchini pulp and remaining ingredients except the pine nuts and tomato sauce. Cover and simmer over low heat until rice is tender (15-20 minutes).
5. Toast the pine nuts in a small skillet over medium heat until fragrant (3-5 minutes). Stir them into the rice mixture.
6. Stuff the mixture into the zucchini shells. Arrange the zucchini on the prepared baking dish and pour the tomato sauce over and around the shells. Cover with foil and bake until heated through (25-30 minutes).

Nutrition

Nutritional Facts
Servings 6 (192 g)
Base Nutrients
Calories 116 kcal (6%)
Calories from Fat 34 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 1 g (3%)
Cholesterol 0 mg (0%)
Sodium 351 mg (15%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 2 g (10%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C 26 mg (29%)
Minerals
Calcium 36 mg (3%)
Iron 2 mg (9%)
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