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Ingredients

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Directions

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  • Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh, leaving a 1/4-inch-thick shell around edges. Discard flesh.

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  • 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.

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  • 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.

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  • 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

379 calories; total fat 23g; saturated fat 8g; cholesterol 152mg; sodium 473mg; carbohydrates 22g; fiber 4g; protein 26g.

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