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Sicilian-style stuffed white zucchini
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Mild and sweet Italian zucchini, perfect for Mediterranean dishes.
Ingredients:
  • 8 white zucchini
  • 70g (1/3 cup) couscous
  • 50g (1/4 cup) raisins
  • 1.25 gm ground cinnamon
  • 44.40 gm tomato paste
  • 1 garlic clove, finely chopped
  • Shredded fresh mint, to serve
Instructions:
  • Core the zucchini using an apple corer or a small sharp knife and a teaspoon, ensuring to leave a 5mm-thick border of flesh intact.
  • Combine couscous, raisins, and cinnamon in a bowl. Season with salt and pepper and mix well.
  • Fill each zucchini shell about three-quarters full with the couscous mixture. Arrange the zucchini in a single layer at the bottom of a large saucepan. Pour cold water over them. Add tomato paste, garlic, salt, and pepper. Stir the sauce gently without disturbing the zucchini. Boil over high heat, then simmer on low for 1 hour until zucchini is tender.
  • Present the zucchini on a serving dish, optionally cut in half lengthwise. Drizzle the sauce over and around the zucchini, then finish with a sprinkle of fresh mint leaves and a dash of pepper before serving.

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