Mediterranean Stuffed Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Abbondanza! Stuffed with rice, raisins, pine nuts, and aromatic mint and cinnamon, this dish is a sure-fire winner. The most versatile of summer squashes, zucchini has a mild flavor and tender texture that harmonize well with other ingredients. Choose squash about 7-8 inches long, since zucchini loses flavor and can be watery when it's overgrown. From the American Diabetes Association. zucchini, olive oil, onion, tomato, uncooked long grain rice, raisins, fresh mint, salt, ground cinnamon, ground pepper, tomato sauce, pine nuts cvt Ingredients:
1 1/2 pounds (3 medium) 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 fresh mint |
1/2 tsp salt |
1/2 tsp ground cinnamon |
1 pinch freshly ground pepper |
3/4 cup tomato sauce |
1 tbsp pine nuts |
Directions:
1. Put the zucchini in a medium saucepan. Add enough water to cover and boil about 5 minutes, or just until tender.
2. Preheat the oven to 350 degrees F. Prepare a baking dish with nonstick pan spray.
3. Split the zucchini in half lengthwise; leaving a 1/4-inch shell, scoop out the pulp. Chop the pulp from 1 zucchini; set aside. Save the rest for another use (mixed vegetables, soup, stew).
4. Heat the olive oil in a nonstick saucepan. Add the onion and sauté over medium heat until tender, about 5 minutes. Add the chopped zucchini pulp and all the other ingredients except the pine nuts and tomato sauce. Cover and simmer over low heat about 15 minutes, or until the rice is almost tender.
5. Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes until light brown and fragrant. 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; bake 25 to 30 minutes.
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