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Zucchini, Stuffed I (P, TNT)
Source: Betty Crocker's Cookbook
Serves: 4

2 medium zucchini (about 3/4 pound)
1 small yellow squash (about 1/4 pound)
1 tablespoon olive oil
3/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1 clove garlic, finely chopped
1/4 cup raisins

Heat oven to 350°F.

Prepare zucchini and yellow squash as directed--except cut zucchini lengthwise in half. Scoop centers from zucchini; reserve shells.

Chop zucchini pulp and yellow squash.

Heat oil, curry powder, salt, cinnamon, cumin, and garlic in 10" skillet over medium heat. Add zucchini and yellow squash. Cook 3 minutes, stirring occasionally; remove from heat. Stir in raisins.

Place zucchini shells in ungreased rectangular baking dish, 11"X7". Spoon mixture into zucchini shells. Cover with aluminum foil and bake about 30 minutes or until zucchini shells are tender.

Poster's Notes:
My zucchini and yellow squash are just beginning to ripen. We picked our first 2 of each today. I prepared them with the following recipe and they were very tasty. Due to the heat I cooked them in my microwave oven instead of my regular oven and they turned out fine.

Posted by Julie Welch

Nutritional Info Per Serving: 80 calories