You are here

Middle Eastern Stuffed Zucchini

Middle Eastern Stuffed Zucchini

Nutrition Facts
  • cal. (kcal) 379
  • Makes: 4 servings
  • Prep: 15 mins
  • Microwave: 8 mins
  • Cook: 10 mins
  • Bake: 10 mins at 400°F
  • 0
  • 1
  • 2
  • 3
  • 4
by 4 people
add your rating thank you for rating | add a comment

Ingredients

  • 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

Directions

  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.

Nutrition Information for Middle Eastern Stuffed Zucchini

Servings Per Recipe: 4
PER SERVING: 379 cal., 23 g total fat (8 g sat. fat), 152 mg chol., 473 mg sodium, 22 g carb. (4 g fiber), 26 g pro.

Love it? Share now!

Comments

Loading comments...