How to make it

  • Preheat the oven to 350F. Spread crushed tomatoes over the bottom of a 9” pan.
  • Place each hollowed zucchini piece upright on the tomatoes, season with salt and pepper and set aside See Photo
  • Spoon filling into each zucchini “hollow”, slightly overfilling the cups (the filling cooks down slightly). See Photo
  • Cover pans with foil and bake 25 minutes, then uncover, top with shavings of Parmigano-Reggiano and bake another 20 minutes, until zucchini is tender.
  • Let stand 5 minutes before serving alongside lemon-herb rice or couscous.

Reviews & Comments 2

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  • champagnetime 3 years ago
    I like the clever take on 'marrow' bones. Sounds tasty, also!
    Was this review helpful? Yes Flag
  • jo_jo_ba 3 years ago
    Amount Per Serving
    Calories: 88.8
    Total Fat: 3.1 g
    Cholesterol: 4.8 mg
    Sodium: 193.0 mg
    Total Carbs: 11.0 g
    Dietary Fiber: 3.4 g
    Protein: 5.9 g
    Was this review helpful? Yes Flag

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