• Amount Per Serving
• Calories 379
• Total Fat (g) 23
• Saturated Fat (g) 8
• Cholesterol (mg) 152
• Sodium (mg) 473
• Carbohydrate (g) 22
• Fiber (g) 4
• Protein (g) 26

• 4 medium zucchini (about 6 ounces each)
• 1 tablespoon olive oil
• 1 green pepper, seeded and chopped
• 1/2 medium-size onion, chopped
• 2 cloves garlic, chopped
• 1 pound ground chicken
• 1/4 cup golden raisins
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/2 cup shredded cheddar cheese
• 2 tablespoons pine nuts

Directions

1. Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh, leaving a 1/4-inch-thick shell around edges. Discard flesh.

2. Place half of the zucchini, cut-side down, in an 11 x 7 x 2-inch glass baking dish. Add 1/2 cup water and cover with plastic wrap, venting one corner. Microwave 4 minutes. Place cooked zucchini in a large baking dish. Repeat with remaining zucchini.

3. Meanwhile, heat oven to 400 degrees F. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; cook 5 minutes, stirring occasionally. Crumble in chicken. Stir in raisins, salt, pepper and cinnamon. Cook 5 minutes, stirring occasionally. Turn off heat and stir in cheese.

4. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle the pine nuts over tops. Bake at 400 degrees F for 10 minutes. Serve immediately.

http://www.familycircle.com/recipe/chicken/middle-eastern-stuffed-zucchini/