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Middle Eastern Stuffed Zucchini

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 by 4 people
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Makes: 4  servings Prep 15 mins Microwave 8 mins Cook 10 mins Bake 400°F 10 mins
Middle Eastern Stuffed Zucchini
Nutrition Facts

Servings Per Recipe 4

  • Amount Per Serving
  • cal.(kcal)379
  • Fat, total(g)23
  • chol.(mg)152
  • sat. fat(g)8
  • carb.(g)22
  • fiber(g)4
  • pro.(g)26
  • sodium(mg)473

Percent Daily Values are based on a 2,000 calorie diet

  • 4 medium zucchini (about 6 ounces each)
  • 1 tablespoon  olive oil
  • 1 green pepper, seeded and chopped
  • 1/2 medium-size onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound  ground chicken
  • 1/4 cup  golden raisins
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1/4 teaspoon  ground cinnamon
  • 1/2 cup  shredded cheddar cheese
  • 2 tablespoons  pine nuts


1. Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh, leaving a 1/4-inch-thick shell around edges. Discard flesh.

2. Place half of the zucchini, cut-side down, in an 11 x 7 x 2-inch glass baking dish. Add 1/2 cup water and cover with plastic wrap, venting one corner. Microwave 4 minutes. Place cooked zucchini in a large baking dish. Repeat with remaining zucchini.

3. Meanwhile, heat oven to 400 degrees F. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; cook 5 minutes, stirring occasionally. Crumble in chicken. Stir in raisins, salt, pepper and cinnamon. Cook 5 minutes, stirring occasionally. Turn off heat and stir in cheese.

4. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle the pine nuts over tops. Bake at 400 degrees F for 10 minutes. Serve immediately.

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