Recipe by Lorrie in Montreal
Top Review by bluemoon downunder
A great blend of flavours - Middle Eastern in style - in the filling. Very tasty indeed. :) I made these exactly to the recipe using Recipe #273976 and served them with several pasta dishes to three lunch guests who greatly enjoyed them. This would also be a delicious side-dish to many meat dishes. The unused zucchini flesh I added, of course, to my freezer bag of ingredients for when I make my next batch of Recipe #135453. Thank you for sharing this recipe, Lorrie. Made for 1-2-3 Hit Wonders.
- 3 medium zucchini, ends trimmed (1-1/2 pounds total)
- 1 tablespoon olive oil
- 1⁄2 cup chopped onion
- 1⁄2 cup finely chopped tomatoes
- 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 See How It's Made
- Put the zucchini in a medium saucepan.
- Add enough water to cover and boil about 5 minutes, or just until tender.
- Preheat the oven to 350 degrees F.
- Prepare a baking pan with nonstick pan spray.
- 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, or stew).
- 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 15 minutes, or until the rice is almost tender.
- 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.
- Stuff the mixture into the zucchini shells.
- Arrange the zucchini on the prepared baking pan and pour the tomato sauce.
- over and around the shells.
- Cover with foil; bake 25 to 30 minutes.