Middle Eastern Stuffed Zucchini

Middle Eastern Stuffed Zucchini
Servings: 4 Prep 15 mins Microwave 8 mins Cook 10 mins Bake 400°F 10 mins


  • 4 medium zucchini (about 6 ounces each)
  • 1 tablespoon olive oil
  • 1 green pepper, seeded and chopped
  • 1/2 medium-size onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound ground chicken
  • 1/4 cup golden raisins
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons pine nuts

Make It

1. 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. 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. 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. 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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 379, Fat, total (g): 23, chol. (mg): 152, sat. fat (g): 8, carb. (g): 22, fiber (g): 4, pro. (g): 26, sodium (mg): 473, Percent Daily Values are based on a 2,000 calorie diet.