- 6 medium zucchini (about 1/2 pound each)
- 1 tablespoon olive oil
- 1 small chopped onion (about 1 cup)
- 1 tablespoon chopped garlic (I used 1 1/2 tsp of minced garlic in a squeeze jar)
- 1/2 pound lean ground beef (at least 90 percent lean) (note: I used lean turkey instead)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1 (14.5 ounce) can no-salt-added diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice) (note: I used stewed tomatoes instead)
- 1 cup cooked bulgur (1/3 cup uncooked)
- 3 tablespoons dried currants (or raisins)
- 3 tablespoons pine nuts, toasted in a dry skillet over a medium-high flame for 2 minutes
- 1/4 cup chopped parsley leaves (I forgot to put this in, but it still tasted great!)
- 1/2 cup low-sodium tomato sauce (I used a fat free onion and garlic pasta sauce and used the leftovers to pour over the final product.
- 1/2 teaspoon salt (I didn't use this)
- Sprinkle of fat free, or low fat mozzarella cheese
Preheat oven to 375 degrees F.
Cut each zucchini in half crosswise. Using a melon baller, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides and leaving zucchini closed at the bottom of each half. Reserve zucchini flesh for another use, or discard. Reserve zucchini tubes.
Heat oil in a heavy skillet over medium-high heat. Add onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add garlic and cook for 2 minutes more. Add ground beef, cumin, coriander and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes. Add bulgur, and diced tomatoes and currants and cook an additional 2 to 3 minutes. Remove from heat and stir in pine nuts and parsley. Let mixture cool slightly, about 5 minutes. Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture.
Place zucchini halves in a 9 by 13-inch glass baking dish. Combine reserved tomato juice, tomato sauce and salt and pour over zucchini. Cover tightly with foil and place in oven. Bake for 20 minutes. Remove from oven, uncover and rotate zucchini. Re-cover, return dish to oven and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm. Place 2 zucchini halves on a plate and serve with tomato sauce.
I sliced each half lengthwise and poured a pit more pasta sauce on top with a sprinkle of cheese. If it's fat free, you may need to tap in microwave for 20-30 second to melt the cheese.
1 serving is 2 zucchini halves and 3 tablespoons tomato sauce.
Per Serving: Calories 200; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 2 g) ; Protein 13 g; Carb 23 g; Fiber 5.5 g; Cholesterol 20 mg; Sodium 270 mg
WW Points Plus Value: Only 5 pts for 2 halves!!!