Sherry Glaze Zucchini filled with Three Cheeses and Tomato Sauce

Makes 4

NEGAR

ingredients

1
Sherry glaze:
2
Boil the sherry vinegar in a heavy small saucepan over medium-high heat until reduced to a glaze, about 18 minutes. Remove from the heat and allow the sherry glaze to cool.
3
Zucchini:
4
Cut each zucchini in half lengthwise. Using a teaspoon, scoop out the seeds from each zucchini half.
5
Stir the ricotta, mozzarella and Parmesan cheeses in a bowl to blend. Season the cheese mixture to taste with pepper.Stuff the zucchini with the cheese mixture, covering the cut side of the zucchini halves and mounding slightly.
6
Place the zucchini halves atop the tomato sauce in the baking dish. Bake in the oven for about 10 minutes, or until the zucchini are tender and the cheese filling is heated through.
7
Preheat the broiler. Transfer the baking dish to the broiler and broil for 30 seconds, or until the cheese filling is golden. Place the stuffed zucchini on plates with a little tomato sauce. Drizzle the sherry glaze around the outside edge of the plates and serve.