This is a fantastic recipe for using up odds and ends in your fridge and pantry. If you don’t have fresh mint on hand, don’t sweat it. You can substitute dried mint (1/2 t.) or even a couple drops of mint extract, in a pinch. No raisins on hand? Swap in chopped dates or juice-sweetened dried cranberries or even prunes. Great way to use up a little leftover tomato sauce from another recipe or a tomato that’s a little soft!
When you hear Mediterranean you naturally think of tomatoes and olive oil which are included here, but raisins, fresh mint and cinnamon? You’ve got to try it. Your tastebuds will thank you. If you want to swap in brown or wild rice, you’ll want parboil the rice before adding it to the mix.
Servings: 6 (183 G)
Prep Time: 30 min.
Cook Time: 1 hour 15 min.
- 3 zucchini, ends trimmed
- 1 Tbsp. olive oil
- ½ cup onion, chopped
- ½ cup tomato, finely chopped
- ½ cup uncooked long grain rice
- ¼ cup raisins
- 2 tsp. mint
- ½ tsp. salt
- ½ tsp. cinnamon
- ⅛ tsp. pepper
- ¾ cup tomato sauce
- 1 Tbsp. pine nuts
- Put the zucchini in a medium saucepan. Add enough water to cover and boil until tender (5 minutes).
- Preheat oven to 350ºF. Prepare a baking dish with non-stick cooking spray.
- Split the zucchini in half lengthwise and scoop out most of the pulp. Reserve pulp, chop, and set aside.
- Heat the olive oil in a non-stick saucepan. Add the onion and sauté over medium heat until tender (4-5 minutes). Add the zucchini pulp and remaining ingredients except the pine nuts and tomato sauce. Cover and simmer over low heat until rice is tender (15-20 minutes).
- Toast the pine nuts in a small skillet over medium heat until fragrant (3-5 minutes). Stir them into the rice mixture.
- Stuff the mixture into the zucchini shells. Arrange the zucchini on the prepared baking dish and pour the tomato sauce over and around the shells. Cover with foil and bake until heated through (25-30 minutes).