Tomato Stuff Baked Zucchini

1
Dave Smith

By
@DaveSSmith1

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8

Ingredients

  • 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

Step-by-Step

  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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