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Zucchini Stuffed Tomatoes Recipe

Zucchini Stuffed Tomatoes

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

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Average Rating:

Total Reviews: 11

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  • 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.

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  • 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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  • on July 03, 2008

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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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  • on October 20, 2006

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

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  • on August 24, 2006

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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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  • on February 23, 2006

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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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  • on December 20, 2005

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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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  • on April 07, 2005

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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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  • on January 15, 2005

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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.

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  • on January 09, 2005

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    Easy to make and excellant to eat. Will become a regular in our household.

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