One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

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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