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1
Preheat oven to 375 degrees F.
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2
Cut each zucchini in half crosswise.
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3
Using a melon baller, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides and leaving zucchini closed at the bottom of each half.
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4
Reserve zucchini flesh for another use, or discard.
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5
Reserve zucchini tubes.
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6
Heat oil in a heavy skillet over medium-high heat.
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7
Add onion sand cook, stirring, until they are soft and translucent, about 3 minutes.
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8
Add garlic and cook for 2 minutes more.
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9
Add ground beef, cumin, coriander and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes.
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10
Add bulgur, and diced tomatoes and currants and cook an additional 2 to 3 minutes.
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11
Remove from heat and stir in pine nuts and parsley.
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12
Let mixture cool slightly, about 5 minutes.
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13
Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture.
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14
Place zucchini halves in a 9 by 13-inch glass baking dish.
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15
Combine reserved tomato juice, tomato sauce and salt and pour over zucchini.
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16
Cover tightly with foil and place in oven.
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17
Bake for 20 minutes.
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18
Remove from oven, uncover and rotate zucchini.
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19
Re-cover, return dish to oven and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm.
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20
Place 2 zucchini halves on a plate and serve with tomato sauce.
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21
Per Serving:
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22
Calories 200; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 2 g) ; Protein 13 g; Carb 23 g; Fiber 5.5 g; Cholesterol 20 mg; Sodium 270 mg
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23
Excellent source of: Protein, Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Manganese
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24
Good source of: Fiber, Riboflavin, Niacin, Vitamin B12, Folate, Copper, Iron, Magnesium, Phosphorus, Potassium, Zinc
