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Middle Eastern Stuffed Zucchini Boats Recipe

Recipe adapted from Family Circle, August 2010 Issue
Prep Time 10 mins
Cook Time 30 mins
Servings 4 as main dish, 8 as side dish

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.
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