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Mediterranean Stuffed Zucchini

Source of Recipe

The Diabetic Newsletter - e-mail
WW Points
Exchanges
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.

One serving (1/2 stuffed zucchini) equals: Calories: 128, Fat: 3 g, Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 23 g, Dietary Fiber: 2 g, Protein: 3 g ++++ Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat ++++ WWP: 3