12Ingredients
160Calories
60Minutes

Ingredients

  • 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)

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

PER SERVING *

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 A
Vitamin C
Calcium
Iron

* 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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