You can use crook-neck yellow squash for this, but be sure to remove seeds.  Crook-neck generally have larger seeds than zucchini, and aren't always easily substituted though we love the yellow color.

• 4 large tomatoes
• Salt for light sprinkling
• 2 cups (1/2 pound) shredded mozzarella cheese
• 2 small zucchini or patty-pan squash, diced
• 1 cup herb croutons
• 1 1/2 tablespoons chopped fresh basil
• Freshly milled pepper to taste

Method

Preheat oven to 350°F.

Cut tomatoes in half crosswise, scoop out and discard juice and seeds, but save pulp.  Be sure to leave a thick shell - about 1/4 inch.  Sprinkle inside of tomatoes with a little salt, then put them with cut side down on paper towels to draw out excess water.

Chop pulp.  Pour off any juice that comes from chopping. 

Put tomato pulp, cheese, squash, croutons, basil and pepper to taste in medium bowl and mix just to combine. 

When tomatoes have drained, about half an hour, divide the the pulp mixture between them. 

Bake in preheated 350°F oven for about 20 minutes or until heated through and cheese is melted. You don't need to cook them longer as you want the tomatoes to have a little bite.

Serves: 4

Contributor: Jane Levin          back to zucchini article - more recipes     

 

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