Zucchini stuffed with tomato
Zucchini stuffed with tomato recipe in the zucchini category
Recipe ingredients:
- 4 zucchini, short and fat
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 2 tablespoons onion, chopped
- 2 cup tomatoes, red ripe, diced
- 4 tablespoons dry red wine
- 1/4 cup dry white wine
- 1/2 teaspoon dried dill weed, not seed
- 1/8 teaspoon sugar
- 1/4 cup freshly grated parmesan or romano cheese
- Freshly ground black pepper, to taste
- Salt to taste
Recipe method:
- Cut both ends from the zucchini, then cut them in half crosswise through the middle.
- Scoop out most of the pulp from one end, reserving the pulp for a later soup.
- Leave a round tube of squash that is sealed at the other end. Set them aside.
- Heat a frying pan and add the oil, garlic and onion.
- Saute until the onion is clear.
- Add the tomatoes, red wine, dill, sugar, salt and pepper.
- Cook for about 5 minutes or until the tomatoes are limp but not mushy.
- Stand the squash baskets on one end in a baking dish just large enough to hold them. A glass pie plate will work well.
- Fill each basket with the tomato mixture and top with the cheese.
- Pour the white wine around the bottoms of the squash and bake them, uncovered, at 400 degrees F until tender but firm, about 35 minutes.
Tags: stuffed, tomato, recipe, zucchini, recipes, cooking