Zucchini Stuffed Tomatoes

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Zucchini Stuffed Tomatoes

 

4 large plum tomatoes

Salt and sugar

1 1/2 pounds zucchini

1 teaspoon salt

3 shallots, sliced

2 tablespoons olive oil

3 tablespoons fresh parsley

1 1/2 teaspoons fresh thyme

1/2 pound grated Gruyere

 

Preheat the broiler. Cut the tomatoes in 1/2

crosswise. Scoop out the centers leaving the outer

thick flesh intact. Sprinkle the interior shells of

the tomatoes with a couple pinches of salt and sugar,

and invert them on a paper towel lined plate to drain

until ready to stuff.

 

With the grating attachment of a food processor or on

the large-holed side of a box grater, grate the

zucchini, and place it in a strainer. Toss the

zucchini with 1 teaspoon salt and place the strainer

over a bowl to catch the juices. Allow to drain for 5

to 10 minutes.

 

In a large heavy skillet, saute the shallots in 2

tablespoons olive oil, until they begin to caramelize.

Meanwhile squeeze the zucchini to release as much

water as possible.

 

Turn the heat up on the shallots, add the dry zucchini

to the pan, and saute the zucchini with the shallots

for 5 minutes.

 

Add chopped parsley and thyme, and then toss the

zucchini with the cheese, reserving 1/4 cup of the

cheese for topping.

 

Stuff the tomatoes with the filling, mounding it

slightly, and sprinkle with remaining cheese. Place in

tomato halves in ovenproof baking dish and broil them

until the tops are golden. Serve hot.

 

 

Yield: 4 servings

Prep Time: 20 minutes

Inactive Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: Easy

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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