The vegetables are really pouring in from the gardens now.  Every year it seems to happen all at once. Last summer I never got around to using one of my most favorite tomato zucchini recipes, and I don’t want that to happen again this year. I used this frequently for guest meals and retreats for many, many years and it was always very popular. It is definitely old fashioned but definitely good!  Plus it is a very attractive and savory compliment to any plate, especially when all the fresh tomatoes and summer squash are at their peak.

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Zucchini-Stuffed Tomatoes

SERVINGS 4servings CHANGE SERVING SIZE servings

COOK TIME

PREP TIME

READY IN ½hour

Ingredients

• 4 tomatoe(s)
• ½ lb. zucchini
• 1 tsp. salt
• 1 cup cream heavy
• ½ cup Swiss cheese grated
• 1 tbsp. Parmesan cheese freshly grated
• 1/8 tsp. white pepper ground

Instructions

1. Cut tops off tomatoes, scoop out pulp, and drain upside down on paper towel or a rack.
2. Grate squash.
3. Mix in salt.
4. Let sit ½ hour; squeeze out liquid.
5. Add cream, cheeses, and white pepper.
6. Cook squash mixture in frying pan until liquid is absorbed and mixture is thickened.
7. Fill tomatoes.
8. Bake at 375˚F until hot and golden brown on top. Do not overcook.