"Fresh zucchini are seeded and stuffed with a hearty blend of ground beef, bulgur, almonds, and raisins, then baked. Fragrant spices give this filling dish a flavorful zing." — Almond Board of California
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bulgur wheat (uncooked)
zucchini (about 1/2 pound each)
2 large cloves
lean ground beef (at least 90% lean)
1 1/2 teaspoons
red pepper flakes
1 (14.5 ounce) can
no-salt-added diced tomatoes, strained, juice reserved
chopped fresh parsley, plus extra for garnish
no-salt-added tomato sauce
I enjoyed this recipe, although there were some hiccups that accompanied it. It took a lot longer than the time stated in the recipe for the zucchini to cook thoroughly (granted, my zucchinis were jumbo sized ones I discovered in my garden). Second, I discovered that there really wasn't nearly enough salt in the recipe. (For pete's sake, if you have to go low sodium, buy potassium salt, and use that instead!) I would recommend lightly salting the zucchini before filling, and cooking it.
Also the flavor of the dish was nice, but kind of on the weak side. (Truth be told, I didn't have coriander, so maybe that would've made a difference.)
It's possible that I may make this again...with some alterations.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Almond Stuffed Zucchini Boats
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
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