zucchini stuffed tomatoes

★★★★★ 1
a recipe by
Win Spicer
Frankford, DE

Since I really love both of these vegetables and I wanted something different from the usual zucchini or tomato recipe, this combination was the end result of my experimenting. Zucchini is such a "social" vegetable and it pairs well with the tomato. This is great for social gatherings!

★★★★★ 1
serves 8
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For zucchini stuffed tomatoes

  • 8
    garden tomatoes, medium sized
  • 1/4 c
    olive oil or butter
  • 3
    zucchini, medium sized, cleaned and diced
  • 1
    garlic clove, minced
  • 1
    onion, medium, diced
  • 4
    small cremini (white) mushrooms, chopped
  • 1/2 tsp
    himalayan pink salt
  • 1/8 tsp
    fresh ground black pepper
  • 1/2 tsp
  • 1/4 tsp
    dried italian seasoning
  • 1/4 tsp
    dried basil
  • 1 c
    toasted croutons
  • 1/2 c
    mexican blend shredded cheese

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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