Zucchini Stuffed Tomatoes

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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.

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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.

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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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Great recipe! I substituted fresh grated parmesean which added more flavor. I will make this again and again!

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Full of flavor, easy to make....great for vegetarians!

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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!

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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.

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This dish is always a hit, whether served as a appetizer, a veggie entree, or a side. I add a little basil, and taking the advice of another reviewer, sometimes include goat cheese. For a non-veggie entree, I also add chopped ham.

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These tomatoes take a bit of time to prepare, but it's worth it. We've served them to guests many times and they're always a hit.

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Instead of shredding the zucchini, I just chopped it into smaller pieces. I also mixed the stuffing with a bit of goat cheese. Don't put the tomato too close to the broiler, or the top burns and the tomato doesn't get cooked.