zucchini stuffed tomatoes

How To Make zucchini stuffed tomatoes

• 1

  Wipe zucchini clean; slice off the ends. Cut into coin slices, then dice. Place in a colander to drain.
• 2

  Wipe tomatoes and cut a thick slice from the top of each one. Scoop out the pulp. Dice the pulp and add to the colander with the zucchini to drain a few minutes. This will lessen your cooking time. Wipe mushrooms and chop. Set aside in small bowl.
• 3

  In a large heavy skillet, melt your butter or heat the olive oil if using that over medium heat. Add onions, garlic, and mushrooms stirring to coat. Saute' 2-3 minutes.
• 4

  Spoon in zucchini and tomato pulp. Sprinkle sugar over mixure. Add salt, pepper, Italian seasoning and basil. Stir to blend well.
• 5

  Cook mixture over medium to medium high heat, stirring frequently, until most of the liquid evaporates.
• 6

  Stir in toasted croutons.
• 7

  Line a 9 x 13-inch baking dish. Grease it so tomatoes will not stick to the bottom. Place tomatoes in dish and add the filling to each one. Do not cover with foil.
• 8

  Bake in a preheated 350 degree oven for 15 minutes. Remove from oven and sprinkle the Mexican blend shredded cheese evenly over the tomatoes. Return to the oven and bake 5 more minutes or until cheese is browned.
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