Zucchini Stuffed With Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
3 medium zucchini, cleaned |
salt and pepper |
2 tablespoons butter or margarine |
1 cup seasoned croutons |
1 1/2 cups finely chopped tomatoes |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain well.
2. until tender. Drain well. Cut zucchini in half lengthwise; remove and reserve pulp for other uses, leaving a firm shell. Sprinkle each shell cavity with salt and pepper; set aside.
3. Melt butter in a medium saucepan. Add croutons, and toss gently. Combine buttered croutons with tomatoes. Mix well. Place zucchini shells in a lightly greased shallow baking dish; spoon tomato mixture into shells. Cover and bake at 450° for 20 minutes. Sprinkle with cheese; bake, uncovered, an additional 5 minutes or until cheese melts.
|
|