"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini Stuffed Tomatoes Recipe

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This recipe for Zucchini Stuffed Tomatoes, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Buzek
Added: Thursday, June 19, 2008


4 large tomatoes
sprinkle of salt, pepper, and sugar
1 1/2 lbs. young zucchini
1-2 tsp. salt
3 green onions, chopped
1 clove garlic, minced
2 T olive oil
3 T parsley
1 1/2 tsp. fresh thyme
1/2 lb smoked provolone, grated

Cut tops off of tomatoes and scoop out seeds and insides. Sprinkle salt, pepper, and sugar inside the tomatoes and turn upside down on paper towels to remove excess juices.
Wash, dry, and grate zucchini. Place in strainer and toss in 1-2 teaspons of salt. Drain over bowl to catch juices 5-10 minutes. Squeeze zucchini to remove as much water as possible. In a large skillet, saute onions and garlic in the olive oil. Turn heat up and add zucchini; saute 5 minutes. Add parsley and thyme, then toss in cheese, keeping 1/2 cup of cheese for topping. Stuff the tomatoes with filling, top with remaining cheese and broil or grill until tops are golden brown. Let stand before serving.




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