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zucchini filled with three cheeses with homemade tomato sauce


absolutely delicious! not for those watching the bulge, but all things in moderation right? from take home chef.


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  1. To make the homemade tomato sauce: heat the oil in a heavy large saucepan over medium-high heat
  2. Add the onions and saut for about 5 minutes or until the onions soften
  3. Add the garlic and saut for one minute
  4. Stir in the white wine
  5. Add the fresh and canned tomatoes
  6. Thyme and bay leaf
  7. Bring to a gentle simmer then decrease the heat to medium-low so that the sauce simmers gently
  8. Allow the sauce to gently simmer for about 1 hours or until the tomatoes are mushy and the sauce thickens slightly
  9. Stirring occasionally and adding a little water if necessary to cover the tomatoes before they become tender
  10. Remove the sauce from the heat and allow to cool
  11. Place the tomato sauce in a 15x10-inch / 38x25-cm baking dish
  12. To prepare the sherry glaze and zucchini: boil the sherry vinegar in a heavy small saucepan over medium-high heat until reduced to a glaze
  13. About 18 minutes
  14. Remove from the heat and allow the sherry glaze to cool
  15. Using a teaspoon
  16. Scoop out the seeds from each zucchini half
  17. Stir the ricotta
  18. Mozzarella and parmesan cheeses in a bowl to blend
  19. Season the cheese mixture to taste with pepper
  20. Stuff the zucchini with the cheese mixture
  21. Covering the cut side of the zucchini halves and mounding slightly
  22. Place the zucchini halves atop the tomato sauce in the baking dish
  23. Bake in the oven for about 10 minutes
  24. Or until the zucchini are tender and the cheese filling is heated through
  25. Preheat the broiler
  26. Transfer the baking dish to the broiler and broil for 30 seconds
  27. Or until the cheese filling is golden on top
  28. Place the stuffed zucchini on plates with a little tomato sauce
  29. Drizzle the sherry glaze around the outside edge of the plates and serve

Step 21

Total Time in Minute 60

Ingredients Count 14

cooking zucchini filled with three cheeses with homemade tomato sauce

See More Relate Photo


Olive oil


Garlic cloves

Dry white wine


Diced tomatoes

Fresh thyme

Bay leaf

Salt & freshly ground black pepper

Sherry wine vinegar


Ricotta cheese

Mozzarella cheese

Parmesan cheese

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