STUFFED ZUCCHINI

6 firm zucchini, each 6” long

½ cup long-grain rice, uncooked

1 tea. curry powder

½ tart apple, diced

1¼ cups water

1 clove garlic, minced

½ medium onion, chopped

2 tab. pignoli (pine) nuts

½ cup fresh spinach

2 medium tomatoes, sliced thin

Cut zucchini in half, lengthwise. Boil in enough water to cover for 7 to 10 min, until tender but firm. Drain. Scoop out the seeds, leaving a firm shell. Place the halves side by side in a shallow oven-proof dish coated with non stick vegetable spray. Place the rice in a medium saucepan and sprinkle with curry powder. Add the apple, water, garlic, onion, nuts, and spinach. Simmer, covered, for 20 min. Fill each zucchini shell with the rice mixture. Cover the top of each stuffed shell with thin slices of tomato and bake at 400’ for 10 to 12 min. or until heated through. Makes 6 servings.