Zucchini Stuffed With Tomato

* Exported from MasterCook *

Zucchini Stuffed With Tomato

Recipe By : Jeff Smith
Serving Size : 8 Preparation Time :0:00
Categories : Squash Zucchini
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Zucchini -- short and fat
2 tablespoons Olive oil
1 Garlic clove -- crushed
2 tablespoons Onion -- chopped
2 cups Tomatoes, red ripe -- diced
4 tablespoons Dry red wine
1/4 cup Dry white wine
1/2 teaspoon Dried dill weed -- 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

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 until tender
but firm, about 35 minutes.

THE FRUGAL GOURMET by Jeff Smith


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