Middle Eastern Stuffed Zucchini
Delight in the flavors of this wholesome dish that brings together tender zucchini boats filled with a savory chicken mixture accented with sweet golden raisins and crunchy pine nuts. The blend of aromatic spices and gooey cheddar cheese creates a comforting and gratifying meal that is both nutritious and satisfying.
— Constant Cookbook
Ingredients
- 4 medium zucchini (about 6 ounces each)
- 1 tablespoon olive oil
- 1 red or yellow bell pepper, seeded and chopped
- 1/2 medium-size onion, chopped
- 2 cloves garlic, finely minced
- 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
Instructions
- Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh and seeds, leaving a 1/4-inch-thick shell around edges. Discard flesh and seeds.
- 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.
- Meanwhile, heat oven to 400 degrees F. In a large nonstick skillet, heat oil over medium heat. Add bell 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.
- 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 or until the zucchini is cooked through.
Cook Time
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Prep Time
PT0M
Yield
Serves 4 as main dish, 8 as side dish
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