Mediterranean Stuffed Zucchini

makes: 6 Servings

3 Medium Zucchini (1-1/2 Pounds Total), Ends Trimmed
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup finely chopped tomato
1/2 cup uncooked white rice
1/4 cup raisins
2 teaspoons chopped fresh mint leaves, or 1/2 tsp dried mint
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 pinch freshly ground pepper
1 tablespoon pine nuts
3/4 cup tomato sauce

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 non-stick 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 non-stick saucepan.
Add the onion and saute 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.

Nutritional Information Per Serving (1/2 stuffed zucchini): Calories:
128, Fat: 3 g, Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 23 g,
Dietary Fiber: 2 g, Protein: 3 g Diabetic Exchanges: 1 Starch, 1
Vegetable, 1/2 Fat



http://groups.yahoo.com/group/Recipe_USA_Group/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/