Tomatoes Stuffed With Zucchini Recipe
Ingredients
| Tomatoes | 8 | |
| Zucchini | 1 Pound | |
| Olive oil | ||
| Shallots | 1 Tablespoon, chopped | |
| Bread crumbs | 1 1/2 Cup (16 tbs) | |
| Garlic salt | To Taste | |
| Parmesan cheese | 1/2 Cup (16 tbs) | |
| Butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
