Zucchini Stuffed with Tomato |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
4 zucchini - short and fat |
2 tablespoon(s) olive oil |
1 garlic clove - crushed |
2 tablespoon(s) yellow onion - chopped |
2 cup(s) fresh tomatoes (very ripe) - diced |
4 tablespoon(s) dry red wine |
1/2 teaspoon(s) dried dill weed (weed, not seed) |
1/8 teaspoon(s) sugar |
1/4 cup(s) salt/fresh ground papper to taste |
1/4 cup(s) fresh grated parm.or romano cheese-can sub withdried bread crumbs |
1/4 cup(s) dry white wine |
Directions:
1. Cut both ends from the Zucchini and then cut them in half, crosewise, through the middle. (I have sliced in half lengthwise and works as well.) Scoop out most of the center pulp from one end. Leave a round tube that is sealed at the other end(or boat-like if halving lengthwise). Set them aside.
2. Heat a frying pan and add the oil, garlic and onion. Saute until the onion is clear. Add the tomatoes, red wine, dill, sugar, sale/pepper. Cook for about 5 minutes, or until the tomatoes are limp but not mushy.
3. 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 with the tomato mixture and top with the cheese. Pour the while wine around the bottom of the baskets and bake them, uncovered, at 400 until tender but firm. About 35 min.
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