Zucchini Stuffed Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 321 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 11.5 grams
- Cholesterol
- 62 milligrams
- Sodium
- 318 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 1 grams
- Protein
- 18 grams
- Sugar
- 3 grams
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
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 tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.