Tomatoes Stuffed With Zucchini
|Olive oil||1 Tablespoon|
|Shallots||1 Tablespoon, chopped|
|Bread crumbs||1 1⁄2 Cup (24 tbs)|
|Garlic salt||To Taste|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
Scoop out centers of tomatoes; drain.
Dice zucchini; saute in olive oil with shallots.
Mix in 1 cup crumbs, basil, garlic salt, salt and pepper.
Stuff tomatoes; sprinkle with mixture of remaining crumbs and Parmesan cheese.
Dot with butter.
Bake at 375 degrees for 15 minutes or until tender and heated through.