STUFFED ZUCCHINI BOATS

By Lalamirand

Ingredients

• 4 medium sized zucchini
• 1 onion, minced
• 3 cloves garlic, minced
• 1/4 c. EVOO
• 1/2 t. marjoram or thyme
• 1/2 c. full-bodied red wine
• 4 ripe tomatoes, peeled, seeded and chopped
• 2 t. sugar
• 3/4 c. parmesan
• 2 t. balsamic vinegar

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Cut zucchini lengthwise and scoop out the middle, leave behind some meat on the shell. chop the scooped out zucchini.

Saute onions and garlic and marjoram in pan using 1/2 of the EVOO. cook gently 10 min. pour in the red wine. heat to boil and boil down the wine to a couple of tbsp. stir in tomatoes. cook over med heat for 45 min till sauce is very stiff

preheat oven to 350. heat remaining olive oil and saute the chopped zucchini about 10 min. combine the tomato sauce, zucchini, sugar, half the cheese and the vinegar.

fill the zucchini boats and cover with remaining cheese arrange boats in oiled gratin dish. cover loosely with foil. cook 30 min, remove the foil and cook 30 more min.