Mediterranean Stuffed Zucchini

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 medium zucchini, ends trimmed (1-1/2 pounds total)
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup finely chopped tomato
• 1/2 cup uncooked rice
• 1/4 cup raisins
• 2 teaspoons chopped fresh mint leaves or 1/2 teaspoon dried mint
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 pinch fresh ground pepper
• 1 tablespoon pine nuts
• 3/4 cup tomato sauce

Recipe

• 1 put the zucchini in a medium saucepan.
• 2 add enough water to cover and boil about 5 minutes, or just until tender.
• 3 preheat the oven to 350 degrees f.
• 4 prepare a baking pan with nonstick pan spray.
• 5 split the zucchini in half lengthwise; leaving a 1/4-inch shell,.
• 6 scoop out the pulp.
• 7 chop the pulp from 1 zucchini; set aside.
• 8 save the rest for another use (mixed vegetables, soup, or stew).
• 9 heat the olive oil in a nonstick saucepan.
• 10 add the onion and sauté over medium heat until tender, about 5 minutes. add the chopped zucchini pulp and all the other ingredients except.
• 11 the pine nuts and tomato sauce.
• 12 cover and simmer over low heat 15 minutes, or until the rice is almost tender.
• 13 toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes until light brown and fragrant.
• 14 stir them into the rice mixture.
• 15 stuff the mixture into the zucchini shells.
• 16 arrange the zucchini on the prepared baking pan and pour the tomato sauce.
• 17 over and around the shells.
• 18 cover with foil; bake 25 to 30 minutes.