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Tomatoes Stuffed with Zucchini

From Lynne Wilson

When you pick out tomatoes for this recipe, select ones with flat bottoms, so that they will sit straight when you serve them. Preheat oven to 350°F


6 small tomatoes (2 to 2½ inches in diameter)
3 Tbsp. butter or margarine
½ cup chopped onion
1 tsp. minced garlic
½ cup bread crumbs
2½ cups coarsely shredded zucchini
½ tsp. salt
⅛ tsp. pepper
2 Tbsp. grated Parmesan cheese


Remove the tops from the tomatoes and carefully scoop out the pulp. Discard the seeds but chop the remaining pulp. Set aside.

Sprinkle the insides of the tomato shells with salt and turn upside down to drain for 15 minutes. While the tomatoes drain, make the stuffing.

Melt the butter in a medium frying pan. Add the onion and garlic and sauté over medium heat until soft. Stir in the bread crumbs, zucchini, reserved tomato pulp, salt, pepper, and 1 Tbsp. of the cheese. Cook, stirring, until heated through, but not cooked. Remove from the heat.

Dry the insides of the tomato shells with paper towels. Fill the shells with stuffing and sprinkle the tops with the remaining tablespoon of cheese. Place in a shallow baking pan.

Bake at 350°F for 15 to 20 minutes or until the tomatoes are soft. Do not overcook.