ZUCCHINI STUFFED TOMATOES

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Zucchini Stuffed Tomatoes image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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 tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.

Nutrition Facts : Calories 321 calorie, Fat 25 grams, SaturatedFat 11.5 grams, Cholesterol 62 milligrams, Sodium 318 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams

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