Middle Eastern Stuffed Zucchini

Middle Eastern Stuffed Zucchini
Makes 4
Prep 15 m
Microwave 8 m
Cook 10 m
Bake 10 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 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: 4 g fiber, 473 mg sodium, 379 kcal cal., 26 g pro., 22 g carb., 23 g Fat, total, 152 mg chol., 8 g sat. fat