During harvest season, people are always looking for ways to use up the bounty of zucchini and tomatoes. This recipe uses both. Large, vine-ripe tomatoes are stuffed with a filling of Sargento® Mozzarella or Mild Cheddar, chopped zucchini, the tomato pulp and croutons for a delicious meatless meal.
Ingredients
Directions
- Cut tomatoes in half crosswise; scoop out pulp, juice and seeds, leaving 1/4-inch shell. Chop pulp and drain; place in medium bowl. Sprinkle tomato shells lightly with salt; drain cut-side down on paper towels while preparing stuffing.
- Stir cheese, zucchini, croutons, basil and pepper into tomato pulp; mix well. Divide mixture among tomato shells. Arrange in shallow baking dish.
- Bake in preheated 350°F oven 20 minutes or until tomatoes are hot and cheese is melted.
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