Zucchini Stuffed With Tomato

FOODISTA
12Ingredients
60Minutes
160Calories

Ingredients

US|METRIC
  • 4 zucchini (short and fat)
  • 2 tablespoons olive oil
  • 1 garlic cloves (crushed)
  • 2 tablespoons onions (chopped)
  • 2 cups tomatoes (red ripe diced)
  • 4 tablespoons dry red wine
  • 1/4 cup dry white wine
  • 1/2 teaspoon dried dillweed (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)
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    Directions

    1. 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.
    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, salt and 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 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.
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    NutritionView More

    160Calories
    Sodium13% DV310mg
    Fat14% DV9g
    Protein10% DV5g
    Carbs4% DV11g
    Fiber12% DV3g
    Calories160Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol5mg2%
    Sodium310mg13%
    Potassium740mg21%
    Protein5g10%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber3g12%
    Sugars9g18%
    Vitamin A20%
    Vitamin C80%
    Calcium10%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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