Squash-Stuffed Tomatoes


  • 4 medium tomatoes
  • 3/4 tsp. salt
  • 2 zucchini, grated
  • 1/3 cup onion, chopped
  • 1 cup grated Swiss cheese
  • 1/4 tsp. pepper
  • Ad
  • 1/4 tsp. basil


Slice stem end from each tomato. Scoop out centers with spoon, reserving pulp. Sprinkle with 1/2 teaspoon salt. Invert on paper towel and let stand for 30 minutes. Pat dry and place on baking sheet. Combine reserved tomato pulp, 1/4 teaspoon salt and remaining ingredients in bowl. Spoon into tomato shells. Bake at 350 degrees F for 10 minutes. Do not over bake!

By Robin from Washington, IA


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