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Stuffed Tomatoes And Zucchini

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  Zucchini 4 Medium
  Soft bread crumbs 2 1⁄2 Cup (40 tbs)
  Oregano 1⁄8 Teaspoon
  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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish

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