6 medium zucchini
1 T olive oil
1 small chopped onion
1 T chopped garlic
½ lb. lean ground beef (I use sirloin)
2 t ground cumin
1 t ground coriander
½ t red pepper flakes or to taste
1 14.5 ounce can no-salt-added diced tomatoes, strained, juice reserved
1 C cooked bulgur (about 1/3 C dried – cooked according to package)
3 T dried currants (great, great, great ingredient)
3 T toasted pine nuts (great, great, great ingredient)
¼ C chopped parsley
½ C low-sodium tomato sauce
Saute onions and garlic in olive oil. When they are tender, add beef and brown completely. Add the cooked bulgur, spices, drained tomatoes, currants and nuts. Mix well.
Slice zucchini lengthwise in half and scrap out the seedy middle with a spoon. Discard the pulp and be sure to leave about ¼ inch flesh intact.
Place zucchini ‘boats’ in a baking dish and stuff them with the beef and bulgur mixture. I had a little too much filling, so I just tucked it in the corner of the pan.
Pour reserved tomato juice and extra ½ C of tomato sauce over all.
Cover and bake at 350 until heated through.