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.\
Per Serving: Calories: 321; Total Fat: 25 grams; Saturated Fat: 11.5 grams; Protein: 18 grams; Total carbohydrates: 6 grams; Sugar: 3 grams; Fiber: 1 gram; Cholesterol: 62 milligrams; Sodium: 318 milligrams
Photo: Zucchini Stuffed Tomatoes Recipe
















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By d2cmom
on August 28, 2012
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I tried this with my sister for a low-carb dish. We don't have plum tomatoes or gruyere cheese here, but we got tomatoes and a mix of cheddar and jalapeno muenster shredded together tasted absolutely divine. The muenster gave it a little spice. Today, I went mini and used Campari tomatoes. I'm taking them to an office party tomorrow. They look so cute and they're bite-sized. I never do add the sugar and it helps cut out a little more of the carbs. I never figured out why it was needed.
By Joyce Sullivan
Ft Lauderdale FL
on November 22, 2009
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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.
By Margo Beth Crouppen
San Francisco, CA
on August 24, 2009
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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.
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