2 tb Bread crumbs
1/2 cl Garlic; minced
1/4 c Onions; chopped
2 tb Margarine
1 ts Salt
1/8 ts Cayenne
1/4 ts Oregano
1/4 ts Dill seed or celery seed
1 Egg; beaten
1 tb Dry white wine
3 sm Zucchini; grated & drained
4 lg Firm tomatoes;
- insides reserved
Sauté bread crumbs, garlic, and onions in margarine. Combine in a
bowl with seasonings, egg, wine, zucchini, and tomato pulp. Stuff
tomatoes and place in a shallow baking dish. Bake at 375°F for
20 minutes.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977
