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Zucchini Stuffed With Tomatoes

Yield 6 servings


  • 3 medium zucchini, cleaned
  • Salt and pepper
  • 2 tablespoons butter or margarine
  • 1 cup seasoned croutons
  • 1 1/2 cups finely chopped tomatoes
  • 1 cup (4 ounces) shredded Cheddar cheese

How to Make It

  1. Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain well.

  2. until tender. Drain well. Cut zucchini in half lengthwise; remove and reserve pulp for other uses, leaving a firm shell. Sprinkle each shell cavity with salt and pepper; set aside.

  3. Melt butter in a medium saucepan. Add croutons, and toss gently. Combine buttered croutons with tomatoes. Mix well. Place zucchini shells in a lightly greased shallow baking dish; spoon tomato mixture into shells. Cover and bake at 450° for 20 minutes. Sprinkle with cheese; bake, uncovered, an additional 5 minutes or until cheese melts.

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