Recipe: Stuffed zucchini boats
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Cooking tools:
- Colander
- Baking dish
- Chef's knife
- Cutting board
- Oven
- Skillet
- Saucepan
- Wooden spoon
- Spoon
- Aluminum foil
- Measuring cup
- Measuring spoon
- Can opener
- Plate
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
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