Mediterranean Stuffed Zucchini |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Diabetic Friendly Ingredients:
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 white 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 |
Directions:
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.
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