Directions:
- Cut both ends from the Zucchini and then cut them in half, crosewise, through the middle. (I have sliced in half lengthwise and works as well.) Scoop out most of the center pulp from one end. Leave a round tube that is sealed at the other end(or boat-like if halving lengthwise). 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, sale/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 with the tomato mixture and top with the cheese. Pour the while wine around the bottom of the baskets and bake them, uncovered, at 400 until tender but firm. About 35 min.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.57 Kcal (358 kJ) | ||
| Calories from fat | 33.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 6% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 3.05mg | 0% | |
| Potassium | 133.72mg | 3% | |
| Total Carbs | 2.41g | 1% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 110.32 Kcal (462 kJ) | ||
| Calories from fat | 42.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 6% | |
|---|---|---|---|
| Cholesterol | 1.06mg | 0% | |
| Sodium | 3.93mg | 0% | |
| Potassium | 172.38mg | 3% | |
| Total Carbs | 3.1g | 1% | |
| Sugars | 1.69g | 5% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 0.8g | 1% | |
| Vitamin C | 9.4mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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