Zucchini Stuffed Tomatoes
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
40
Spice
54
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 large
Plum Tomatoes680 g
Zucchini1 tsp
Salt2 tbsps
Olive Oil3 tbsps
Parsley (fresh)1.5 tsps
Thyme (fresh)450 g
Gruyere (grated)Directions:
1
Preheat the broiler
2
Cut the tomatoes in 1/2 crosswise
3
Scoop out the centers leaving the outer thick flesh intact
4
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
5
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
6
Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices
7
Allow to drain for 5 to 10 minutes
8
In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize
9
Meanwhile squeeze the zucchini to release as much water as possible
10
Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes
11
Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping
12
Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese
13
Place in tomato halves in ovenproof baking dish and broil them until the tops are golden
14
Serve hot