Mediterranean Stuffed Zucchini - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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.


  • 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


  1. Put the zucchini in a medium saucepan. Add enough water to cover and boil until tender (5 minutes).
  2. Preheat oven to 350ºF. Prepare a baking dish with non-stick cooking spray.
  3. Split the zucchini in half lengthwise and scoop out most of the pulp. Reserve pulp, chop, and set aside.
  4. 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).
  5. Toast the pine nuts in a small skillet over medium heat until fragrant (3-5 minutes). Stir them into the rice mixture.
  6. 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).
Nutritional analysis per serving: Calories 135; Total Fat 4g (5% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 350mg (15% DV); Total Carbohydrate 24g (9% DV); Dietary Fiber 2.5g (7% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 10% DV; Molybdenum 30% DV; Manganese 25% DV; Vitamin C 25% DV.
Recipe by Guiding Stars at
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