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.
Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
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.
Recipe courtesy of Food Network
A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples
Recipe courtesy of Rachael Ray