Saturday, February 3, 2007

Tomatoes Stuffed with Zucchini

Adapted from Quick Cuisine/Italian by Anna Maria Victor

Serves 6

This is very pretty and nice to make in the summer when tomatoes, basil, and zucchini are all at their best.

6 tomatoes, tops sliced off and pulp scooped out, discard pulp
¼ cup olive oil
6 medium zucchini, unpeeled, thinly sliced
1 tablespoon chopped fresh basil
3 tablespoons butter
2 tablespoons chopped garlic
3 tablespoons chopped parsley

Preheat oven to 375 degrees. Butter a shallow baking dish that will hold the tomatoes in a single layer. Sprinkle the insides of the tomatoes lightly with salt, and turn upside down on paper towels to drain.

Heat the olive oil in a large skillet. Stir-fry the zucchini over medium-high for 6 minutes. Add the basis and stir-fry for two more minutes. Remove and drain on paper towels. Season with salt.

Heat butter in a small skillet, and sauté garlic and 2 tablespoons of parsley for 1 to 2 minutes. Spoon some of this mixture in the bottom of each tomato.

Then fill the tomatoes with the zucchini-basil mixture, and top each tomato with a little of the additional tablespoon of parsley. Place in the baking dish, and bake for 15 minutes uncovered.

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