tomatoes stuffed with squash, and feta cheese

How To Make tomatoes stuffed with squash, and feta cheese

• 1

  cut a thin slice from the stem end of each tomatoe , and scoop out the pulp, leaving a 1/4" shell. drain and reserve the pulp.
• 2

  sprinkle the tomatoes with salt, invert and let stand for 20 minutes.
• 3

  coarsely grade the zucchini and squash , then toss in a colander with 3/4 tsp. salt and let stand 20 minutes. rince with cold water, squeeze dry,
• 4

  then combine with olives, feta, egg yolk, and reserved pulp in a bowl.
• 5

  stuff the tomatoes with mixture, molding it, put them into a oiled baking dish, and brush the outsides of tomatoes with oil.
• 6

  bake at 450 for 10 minutes.
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