Tomato Stuff Baked Zucchini

Dave Smith


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 vote


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3 medium
3 medium
yellow squash
2 clove
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(s)
rosemary sprigs


How to Make Tomato Stuff Baked Zucchini


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

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