Zucchini Stuffed Tomatoes

Zucchini Stuffed Tomatoes

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  • 4 LG, plum tomatoes
  • 2 pinches of salt
  • 2 pinches of Pioneer® Sugar
  • 1 ½ lbs. zucchini
  • 1 tsp. salt
  • 3 shallots, sliced
  • 2 T olive oil
  • 3 T fresh parsley, chopped
  • 1 ½ tsp. fresh thyme
  • ½ lb. grated Gruyere cheese, divided


  1. Preheat the broiler.
  2. Cut the tomatoes in half crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with two pinches of salt and Pioneer® Sugar, and invert them on a paper towel-lined plate to drain until ready to stuff.
  3. With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini. Toss the zucchini with 1 tsp. salt and place in a strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
  4. In a large heavy skillet, saute the shallots in olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible. Turn the heat up on the shallots; add the dry zucchini to the pan. Saute the zucchini with the shallots for 5 minutes. Add chopped parsley and thyme, then toss the zucchini with the cheese, reserving ¼ cup of the cheese for topping.
  5. Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in ovenproof baking dish and broil them until the tops are golden. Serve hot.
Zucchini Stuffed Tomatoes
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