Beef and Bulgur-Stuffed Zucchini

Beef and Bulgur-Stuffed Zucchini

**This one sounds weird, but it was actually really good. Trent LOVED it!

Ingredients

6 medium zucchini

1 tablespoon olive oil

1 small chopped onion

1 tablespoon minced garlic

1/2 pound lean ground beef (I use the leanest-96/4, or you can use ground turkey too)

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon red pepper flakes

1 (14.5 ounce) can no-salt-added (or low-sodium) diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice)

1 cup cooked (1/3 cup uncooked) bulgur (which is a highly nutritious whole grain used in lots of Mediterranean cuisine-I bought it at Sunflower Market)

3 tablespoons dried currants (which I found out are raisins)

3 tablespoons pine nuts

1/2 teaspoons parsley flakes

1/2 cup low-sodium tomato sauce

1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F.

Cut each zucchini in half lengthwise. Using a melon baller or spoon, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides, making little boats. Discard zucchini flesh. Reserve zucchini boats.

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 the cooked 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. Uncover 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.

1 serving is 2 zucchini halves and 3 tablespoons tomato sauce.

Prep Time: 30 mins

Cook Time: 40 mins

Serves: 6 servings

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