tomatoes stuffed with squash, and feta cheese

Name: Tomatoes stuffed with squash, and feta cheese
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 4 - med. tomatoes; 1/4 pound(s) zucchlni trimmed; 1/4 cup(s) pitted black olives lightly crushed ,then sliced; 1 teaspoon(s) salt; 1/4 pound(s) yellow squash trimmed; 3 tablespoon(s) feta cheese crumbled; 1 - large egg yolk beten lightly; - vegetable oil for brushing the tomatoes

(1 RATING)

17 Pinches

donna clark

salt lake city, UT

Updated on Nov 7, 2011

this makes a nice side dish.

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prep time 30 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

4 - med. tomatoes
1/4 pound zucchlni trimmed
1/4 cup pitted black olives lightly crushed ,then sliced
1 teaspoon salt
1/4 pound yellow squash trimmed
3 tablespoons feta cheese crumbled
1 - large egg yolk beten lightly
- vegetable oil for brushing the tomatoes

How To Make tomatoes stuffed with squash, and feta cheese

Step 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.

Step 2

sprinkle the tomatoes with salt, invert and let stand for 20 minutes.
Step 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,
Step 4

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

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

bake at 450 for 10 minutes.
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