Recipe: Stuffed zucchini boats | Style at Home

Ingredients

• 1/4 cup (50 mL) bulgur wheat (uncooked)
• 4 medium zucchini (about ½ pound, 227 g each)
• 1/3 cup (75 mL) slivered almonds
• 1 tablespoon (15 mL) olive oil
• 1 small onion, diced (about 1 cup, 250 mL)
• 2 large cloves garlic, minced
• 1/2 pound (227 g) lean ground beef (at least 90% lean)
• 1 1/2 teaspoons (7 mL) ground cumin
• 1 teaspoon (5 mL) ground coriander
• 1/2 teaspoon (2 mL) ground cinnamon
• 1/4 teaspoon (1 mL) red pepper flakes
• 1 teaspoon (1 mL) salt
• 3 tablespoons (45 mL) golden raisins
• 1 14.5 oz. can (411 g) no-salt-added diced tomatoes, strained, juice reserved
• 1/4 cup (50 mL) chopped fresh parsley, plus 1 tablespoon (15 mL) for garnish
• 1/2 cup (125 mL) no-salt added tomato sauce