| Zucchini Stuffed Tomatoes
8 medium tomatoes
1/4 cup of butter or margarine
3 medium zucchini, about 1 lb., diced
1/2 pound of mushrooms, chopped
1 clove garlic, minced
1 teaspoon of salt
1/2 teaspoon of sugar
1/4 teaspoon of basil leaves
black pepper
1 cup of toasted croutons |
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Preheat oven to 350ºF. Cut a thin slice from top of each tomatoes, scoop out pulp, leaving a 1/4 inch shell. Chop pulp and set aside. In a large skillet, melt butter, add tomato pulp, zucchini, mushrooms, onion, garlic, salt, sugar, basil, & pepper. Cook over low heat, stirring frequently, until most of the liquid has evaporated, about 15 minutes. Stir in croutons. Spoon mixture into tomato shells. Place tomatoes in shallow baking dish. Bake for 20 minutes. 8 servings
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