tomato stuff baked zucchini

★★★★★ 1
a recipe by
Dave Smith
PIKESVILLE, MD

Cook's Notes: If you are not using a convection oven you may have to adjust the cooking time. I have also made this disk by cutting the zucchini long ways and made a boat. I like the smaller zucchini and yellow squash

★★★★★ 1
serves 8

Ingredients For tomato stuff baked zucchini

  • 3 md
    zucchini
  • 3 md
    yellow squash
  • 2 clove
    garlic
  • 1 c
    port wine
  • 1/2 Tbsp
    tomato paste, italian
  • 1/4 c
    pumpkin seeds, green
  • 1/4 c
    flax seeds
  • 1/2 c
    italian bread crumbs
  • 2 Tbsp
    olive oil, extra virgin
  • 2 tsp
    rosemary, fresh
  • 4 sprig
    rosemary sprigs
  • SALT PEPPER TO TASTE

How To Make tomato stuff baked zucchini

  • 1
    Cut zucchini diagonally into 3-inch sections
  • 2
    Using melon baller, scoop out zucchini from each section; discard contents and set cups aside. Leave about 1/4 inch flesh in bottom and on sides of each cup.
  • 3
    Heat olive oil in 10.5-inch Fry Pan on Medium heat (275°F) for 30 seconds.
  • 4
    Add tomatoes, garlic, rosemary, salt and black pepper; cook for 4 minutes on Medium (275°F).
  • 5
    Add wine, tomato paste, seeds and breadcrumbs; stir to incorporate
  • 6
    Fill each zucchini cup with tomato mixture
  • 7
    Place zucchini cups on rack and bake in convection oven at 450F for 6 minutes, or until tops have browned.
  • 8
    Garnish plates with rosemary
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