Mediterranean Stuffed Zucchini

3 1 pound zucchini, ends trimmed
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup finely chopped tomato
1/2 cup uncooked long grain rice
1/4 cup raisins
2 teaspoons fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
pinch freshly ground pepper
3/4 cup tomato sauce
1 tablespoon pine nuts

Put the zucchini in a medium saucepan. Add enough water to cover and boil about 5 minutes or just until tender. Preheat the oven to 350F. Prepare a baking dish with nonstick pan spray. Split the zucchini in half lengthwise; leaving a 1/4 inch shell, scoop out the pulp. Chop the pulp from 1 zucchini; set aside. Save the rest for another use. Heat the olive oil in a nonstick saucepan. Add the onion and saute over medium heat until tender, about 5 minutes. Add the chopped zucchini pulp and all the other ingredients except the pine nuts and tomato sauce. Cover and simmer over low heat about 15 minutes or until the rice is almost tender. Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes until light brown and fragrant. Stir them into the rice mixture. Stuff the mixture into the zucchini shells. Arrange the zucchini on the prepared baking dish and pour the tomato sauce over and around the shells. Cover with foil; bake 25 to 30 minutes. 6 servings, 1/2 zucchini each.

Nutrition Information per serving:
Calories 128, Calories From Fat 30, Total Fat 3 g, Saturated Fat 0 g, mono unsaturated 0 mg, Sodium 383 mg, Total Carbohydrate 23 g, Dietary Fiber 2 g, Sugars 8 g, Protein 3 g
Exchanges per serving: 1 Starch, 1 Vegetable, 1/2 Fat, monounsaturated