Tomato-Stuffed Baked Zucchini

Author

Nuwave

Servings

6

Category

Side Dishes

Ingredients

• 6 zucchini
• 4 Roma tomatoes, small dice
• 1 clove garlic, minced
• 1 c red wine
• ½ T tomato paste
• ¼ c green pumpkin seeds
• ¼ c flax seeds
• ½ c bread crumbs
• 2 T extra-virgin olive oil
• 2 t fresh rosemary, minced
• Sea salt to taste
• Freshly ground black pepper to taste

Directions

1. Cut zucchini diagonally into 3-inch sections. Using a melon baller, scoop out zucchini flesh from each section, leaving 1/4 in. of flesh in bottom and sides of each cup. Discard contents; set cups aside.
2. Pour in olive oil and add tomatoes, garlic, rosemary, salt, and pepper into the enamel baking pan. Place in Bravo and bake at 300°F for 4 min.
3. Slide out and add wine, tomato paste, seeds, and bread crumbs. Stir incorporate and cook for additional 2 min. 300°F.
4. Remove. Fill each zucchini cup with tomato mixture.
5. Return cups to enamel baking pan and bake at 350°F for an additional 7 min. or until tops have browned.