Zucchini Stuffed Tomatoes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Here's another delicious way to serve your home grown goodies! Also from Thru the Grapevine cookbook. Ingredients:
4 tomatoes (uniform in size) |
4 tablespoons butter or 4 tablespoons margarine |
3 medium zucchini, diced |
1/2 lb mushroom, sliced |
1 medium onion, chopped |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon basil |
pepper |
1 cup crouton |
Directions:
1. Cut a thin slice from each tomato top; scoop out pulp and chop, leaving a 1/4 inch shell.
2. In skillet, melt butter, then add tomato pulp and all remaining ingredients, except croutons.
3. Cook about 10 minutes, until most of the liquid evaporates.
4. Stir in croutons.
5. Fill tomato shells with mixture and bake at 350 degrees for 20 minutes.
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