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Zucchini, Stuffed Mediterranean (P, TNT)
Source: Betty Newman, Jewish Bulletin of Northern California, September 25, 1998
Serves: 4

1 onion, finely chopped
2 cloves garlic, minced
2 tsp. olive oil
1/2 cup rice, uncooked
1 cup water
1/2 cup raisins or currants
1/3 cup dried apricots, cut up
1/2 cup pine nuts
2 tbsp. parsley, chopped
1/2 tsp. cinnamon
1/4 tsp. EACH allspice and nutmeg
Salt and pepper to taste
1 tsp. fresh mint, minced
2 medium zucchini, sliced lengthwise and scooped out

Sauté onion and garlic in oil. Add rice, water, raisins or currants, and apricots; simmer until rice is almost done. Add remaining ingredients and fill in zucchini halves.

Place zucchini in greased 8" square baking dish. Add a small amount of water and bake in 350°F oven for 50 to 60 minutes or until squash is tender. Add more water if necessary.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A