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Are you looking for a new, diabetic recipe to try? How about Mediterranean Stuffed Zucchini.
Mediterranean Stuffed Zucchini
Serving Size: 1/2 zucchini Makes 6 servings. Source: American Diabetes Associations
Ingredients:
3 Zucchini, ends trimmed 1 pinch Freshly ground pepper
1 Tbsp Olive Oil 2 tsp Fresh Mint
1/2 cup Onion, chopped 1/2 tsp Salt
1/2 cup Tomato, finely chopped 1/2 tsp Ground cinnamon
1/2 cup Long grain rice, uncooked 3/4 cup Tomato sauce
1/4 cup Raisins 1 Tbsp Pine nuts
Instructions:
1. Boil the zucchini in a medium sauce pan for about 5 minutes (just until tender).
2. Preheat the oven to 350 degrees. Prepare a baking dish with nonstick cooking spray.
3. Split the zuchini in half lengthwise. Leaving a 1/4-inch shell, scoop out the pulp. Chop up the pulp from one of the zucchinis and set aside.
4. Heat the olive oil in a nonstick saucepan. Add the onion and saute over medium heat until tender (about 5 minutes). Add the chopped zucchini pulp and all the other ingredients except pine nuts and tomato sauce. Cover and simmer over low heat for about 15 minutes (until the rice is almost tender).
5. Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes (until light brown and fragrant). Stire into rice mixture.
6. Stuff the mixture into the zucchini shells. Place the zucchinis on baking dish and pour tomato sauce over and around the shells. Cover with foit and bake for 25 to 30 minutes. |
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