How to cook Zucchini Stuffed Tomatoes
Zucchini and tomato recipes Ingredients
• 4 large plum tomatoes
• Salt and sugar
• 1 1/2 pounds zucchini
• 1 teaspoon salt
• 3 shallots, sliced
• 2 tablespoons olive oil
• 3 tablespoons fresh parsley
• 1 1/2 teaspoons fresh thyme
• 1/2 pound grated Gruyere
Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out
the centers leaving the outer thick flesh intact. Sprinkle the interior
shells of the tomatoes with a couple pinches of salt and sugar, and
invert them on a paper towel lined plate to drain until ready to stuff.
With the grating attachment of a food processor or on the large-holed
side of a box grater, grate the zucchini, and place it in a strainer.
Toss the zucchini with 1 teaspoon salt and place the strainer over
a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
In a large heavy skillet, saute the shallots in 2 tablespoons olive
oil, until they begin to caramelize. Meanwhile squeeze the zucchini
to release as much water as possible.
Turn the heat up on the shallots, add the dry zucchini to the pan,
and saute the zucchini with the shallots for 5 minutes.
Add chopped parsley and thyme, and then toss the zucchini with the
cheese, reserving 1/4 cup of the cheese for topping.
Stuff the tomatoes with the filling, mounding it slightly, and sprinkle
with remaining cheese. Place in tomato halves in ovenproof baking
dish and broil them until the tops are golden. Serve hot.
Your Zucchini and tomato recipes is ready now
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