Mediterranean Stuffed Zucchini

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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