Zucchini Stuffed With Tomato Recipe
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Zucchini Stuffed With Tomato
4 Zucchini, short and fat
2 tbsp Olive oil
1 Garlic clove, crushed
2 tbsp Onion, chopped
2 cup Tomatoes, red ripe, diced
4 tbsp Dry red wine
1/4 cup Dry white wine
1/2 tsp Dried dill weed, weed, not seed
1/8 tsp Sugar
1/4 cup Freshly-grated Parmesan or Romano c
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.
Comments: This is a rather cute thing to serve and it is very tasty.
We make a basket of the zucchini and fill it with fresh tomato. Simple!
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 06-12-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-28-1994
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Per Serving (excluding unknown items): 65 Calories; 4g Fat (53.6% calories
from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
12mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Jeff Smith
Preparation Time: 0:00 |
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