Zucchini Stuffed Tomatoes

Recipe courtesy Food Network

Show: Sara's SecretsEpisode: Quick and Easy Sides

Rated: 5 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 10 min
Cook: 20 min
Total:: 50 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Zucchini Stuffed Tomatoes
Joyce Ft Lauderdale, FL 11-22-2009
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Wheres the garlic?
Rated: 4 stars out of 5

I made this tonight and it was good but I added several cloves of roasted garlic. I also used substituted parm cheese and... maybe thats why.it just seemed to need it.I think it would have been a little bland without..family liked it but don't know if I will make it again.Read more
recipe Zucchini Stuffed Tomatoes
Margo San Francisco, CA 08-24-2009
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A Staple for Years
Rated: 5 stars out of 5

I first made this recipe in 2006. My boyfriend and I loved it, and so I made it a few more times in quick succession. ... Tonight, I rediscovered this recipe, as I was in search of a way to use up some zucchini. It was just as good as I remembered. I made it exactly as the recipe states. This cannot only be a hearty side, but also a vegetarian entree with a nice side salad or another "mini main" dish.Read more
recipe Zucchini Stuffed Tomatoes
Barbara Redwood City, CA 07-03-2008
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AWESOME!
Rated: 5 stars out of 5

Great recipe! I substituted fresh grated parmesean which added more flavor. I will make this again and again!
recipe Zucchini Stuffed Tomatoes
Anonymous 10-20-2006
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YUMMY!
Rated: 5 stars out of 5

Full of flavor, easy to make....great for vegetarians!
recipe Zucchini Stuffed Tomatoes
Kylie Manassas, VA 08-24-2006
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Needs Tweeking
Rated: 2 stars out of 5

I made this this weekend for a cookout and it really needed bread crumbs. Although, the idea is great and it still was tasty... but needed a little more substance - or even parmasan. The presentation of this is spectacular though!Read more
recipe Zucchini Stuffed Tomatoes
daniel metuchen, NJ 02-23-2006
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whooooo!
Rated: 5 stars out of 5

it was good. the plum tomatoes cooked perfectly so that they were good to chew and easy to cut and eat. the stuffing was... also tasty. add salt though. cooked gruyere is not salty.Read more