Stuffed Zucchinis
📜 Collection: Christine Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A simple and rustic recipe for baked stuffed zucchinis featuring fresh tomatoes, red wine, and dill. Tender zucchini boats are hollowed out and roasted until tender and flavorful.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 2-4 servings |
🔪 Key Equipment
- Baking dish
- Knife
- Spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Zucchini | Cut in half, hollowed out center |
| As needed | Chopped tomatoes | Chopped |
| Splash | Red wine | None |
| To taste | Dill | Fresh or dried |
Instructions
Step 1: Assembly and Baking
- Cut 3 zucchini in half and hollow out the center.
- Stuff the hollowed zucchini with chopped tomatoes, a splash of red wine, and dill.
- Bake at 400° for 35 minutes until the zucchini is tender and lightly browned.
💡 Make-Ahead & Storage: Can be stuffed ahead of time and refrigerated for up to a few hours before baking.
Original Recipe Scan
