Recipe courtesy of Gourmet Magazine
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cut a thin slice from the stem end of each tomato and with a melon-ball cutter or small spoon scoop out the seeds and inner pulp, leaving a 1/4-inch-thick shell. Sprinkle the tomatoes with 1/4 teaspoon of the salt, invert them onto paper towels, and let them stand for 20 minutes.

In a food processor fitted with the grating blade or with a hand-held grater, grate the zucchini and the summer squash coarse. In a colander toss the squash with the remaining 3/4 teaspoon salt and let it stand for 20 minutes. Rinse the squash under cold water, squeeze it dry in a kitchen towel, and in a bowl combine it well with the olives, the Feta, and the egg yolk. Stuff the tomatoes with the squash mixture, mounding it, put them in an oiled small baking dish, and brush the outsides of the tomatoes with the oil. Bake the tomatoes in a preheated 450 degree F oven for 10 minutes. (The tomatoes may be baked with the hens during the last 10 minutes of roasting.)

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Sausage-and-Basil-Stuffed Tomatoes

Recipe courtesy of Food Network Kitchen

Stuffed Tomatoes

Recipe courtesy of Alex Guarnaschelli

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Stuffed Tomatoes

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Stuffed Tomatoes

Recipe courtesy of Alton Brown

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Mozzarella-Stuffed Tomatoes

Recipe courtesy of Edison Mays Jr.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories