Sicilian-Style Stuffed White Zucchini
Use an apple corer, or a small sharp knife and a teaspoon, to remove the flesh from the centre of the zucchini, leaving a 5mm-thick border.
- Cook1 h 30 min
- Total1 h 30 min
- Serves2
- LevelIntermediate
Ingredients
- 8 white zucchini
- 70g (1/3 cup) couscous
- 50g (1/4 cup) Raisins
- 1/2 tsp. ground cinnamon
- 2 tbsps. tomato paste
- 1 garlic clove, finely chopped
- to serve Shredded fresh mint
Method
- Use an apple corer, or a small sharp knife and a teaspoon, to remove the flesh from the centre of the zucchini, leaving a 5mm-thick border.
- Place the couscous, raisins and cinnamon in a bowl. Season with salt and pepper. Stir until well combined.
- Fill each zucchini shell about three-quarters full with the couscous mixture. Place the zucchini, in a single layer, in a large saucepan. Cover with cold water. Add the tomato paste, garlic, salt and pepper. Gently stir the sauce, being careful not to disturb the zucchini. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until the zucchini is tender.
- Transfer zucchini to a serving dish. Cut in half lengthways, if desired. Spoon the sauce over and around the zucchini. Top with mint. Season with pepper to serve.
