Zucchini Stuffed Tomatoes

Name: Zucchini Stuffed Tomatoes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps fresh parsley; 2 teaspoons fresh thyme; 227 grams grated Gruyere; 2 Tbsps olive oil; 4 larges plum tomatoes; 1 teaspoon salt; 4 servings Salt and sugar; 3 shallots, sliced; 680 grams zucchini

The recipe Zucchini Stuffed Tomatoes can be made in around 50 minutes. For $3.09 per serving, you get a side dish that serves 4. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 351 calories, 20g of protein, and 26g of fat per serving. If you have shallots, olive oil, gruyere, and a few other ingredients on hand, you can make it.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact.

Ingredients you will need

Tomato

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.

Ingredients you will need

Tomato

Pasta Shells

Sugar

Salt

Equipment you will use

Paper Towels

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. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.

Ingredients you will need

Zucchini

Salt

Equipment you will use

Food Processor

Box Grater

Sieve

Bowl

In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.

Ingredients you will need

Olive Oil