Stuffed Tomatoes And Zucchini
|Soft bread crumbs||2 1⁄2 Cup (40 tbs)|
|Garlic butter||4 Tablespoon, melted|
|Shredded cheese||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Ripe firm tomatoes||4|
|Chives||1⁄2 Teaspoon, minced|
|Chopped parsley||1 Teaspoon|
|Chopped tarragon||1⁄2 Teaspoon|
|Melted butter||1 Tablespoon|
Trim ends from zucchini; cut in half lengthwise.
Scoop pulp from centers into bowl.
Invert shells onto wire rack.
Mash pulp with fork.
Add 1 cup crumbs, oregano, 2 tablespoons Garlic Butter and Gruyere cheese.
Season with salt and pepper; mix well.
Spoon into zucchini shells; sprinkle tops generously with Parmesan.
Place in jelly-roll pan.
Cut tomatoes in half crosswise; scoop out centers into bowl.
Invert shells onto wire rack to drain thoroughly.
Drain juice from pulp; reserve juice.
Combine pulp, remaining crumbs and half the herbs; mix well.
Add remaining Garlic Butter and enough reserved tomato juice to moisten.
Season with salt and pepper.
Spoon into tomato shells; sprinkle tops with remaining herbs.
Place stuffed tomato halves in jelly-roll pan.
Drizzle zucchini and tomato halves generously with melted butter.
Bake zucchini in preheated oven 375 °F oven 40 minutes; add tomatoes last 15 minutes of baking period.
Bake until heated through and golden.