Ingredients Jump to Instructions ↓

  1. 4 zucchini, short and fat

  2. 2 tablespoons olive oil

  3. 1 garlic clove, crushed

  4. 2 tablespoons onion, chopped

  5. 2 cup tomatoes, red ripe, diced

  6. 4 tablespoons dry red wine

  7. 1/4 cup dry white wine

  8. 1/2 teaspoon dried dill weed, not seed

  9. 1/8 teaspoon sugar

  10. 1/4 cup freshly grated parmesan or romano cheese Freshly ground black pepper, to taste Salt to taste

Instructions Jump to Ingredients ↑

  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. 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. 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 F until tender but firm, about 35 minutes.


Send feedback