I cannot remember another year when our tomato crop has ever been more bountiful than it has been this summer… absolutely beautiful pickings of the healthiest and tastiest fruits each day, and we enjoyed them in so many different ways. My favorite way being sun warmed straight off the vine.
One of the ways in which they are most often requested at the convent is stuffed with a zucchini, onion, breadcrumbs and cheese mixture. I started making these years and years ago and they have never lost their appeal. They are beautiful to serve and a most flavorful addition to any meal. You must be sure to make some before the season comes to a close.
CHANGE SERVING SIZE
- 4 tomato(es)
- 1/2 pound yellow squash
- 1/2 pound zucchini
- 1 medium onion(s)
- 1 tsp salt
- olive oil
- 1/4 cup Swiss cheese grated
- 1/4 cup Parmesan cheese grated
- 1/8 tsp white pepper ground
- 1/4 cup bread crumbs
- Cut tops off tomatoes, scoop out pulp, and drain upside down on paper towel or a rack.
- Grate squash and onion. Mix in salt. Let sit ½ hour; squeeze out liquid and sauté in small amount of olive oil until soft. Set aside 4 teaspoons each of Parmesan cheese and bread crumbs. Add remaining cheese, bread crumbs and white pepper.
- Cook squash mixture in frying pan until liquid is absorbed.
- Fill tomatoes. Sprinkle tops with reserved Parmesan cheese and bread crumbs. Bake at 375 degrees Fahrenheit for about 10-15 minutes or until hot and golden brown on top. Do not overcook.