| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 large plum tomatoes
- Salt and sugar
- 1 1/2 pounds zucchini
- 1 teaspoon salt
- 3 shallots, sliced
- 2 tablespoons olive oil
- 3 tablespoons fresh parsley
- 1 1/2 teaspoons fresh thyme
- 1/2 pound grated Gruyere
Instructions
- Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. 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.
- 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.
- 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.
- Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
- Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
- Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.
Nutrition Facts
| Calories | 321 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 11.5 grams |
| Cholesterol | 62 milligrams |
| Sodium | 318 milligrams |
| Carbohydrates | 6 grams |
| Dietary Fiber | 1 grams |
| Protein | 18 grams |
| Sugar | 3 grams |
Reviews
I tried this with my sister for a low-carb dish. We don’t have plum tomatoes or gruyere cheese here, but we got tomatoes and a mix of cheddar and jalapeno muenster shredded together tasted absolutely divine. The muenster gave it a little spice. Today, I went mini and used Campari tomatoes. I’m taking them to an office party tomorrow. They look so cute and they’re bite-sized. I never do add the sugar and it helps cut out a little more of the carbs. I never figured out why it was needed.
I made this tonight and it was good but I added several cloves of roasted garlic. I also used substituted parm cheese and maybe thats why.it just seemed to need it.I think it would have been a little bland without..family liked it but don’t know if I will make it again.
I first made this recipe in 2006. My boyfriend and I loved it, and so I made it a few more times in quick succession. Tonight, I rediscovered this recipe, as I was in search of a way to use up some zucchini. It was just as good as I remembered. I made it exactly as the recipe states. This cannot only be a hearty side, but also a vegetarian entree with a nice side salad or another “mini main” dish.
Great recipe! I substituted fresh grated parmesean which added more flavor. I will make this again and again!
Full of flavor, easy to make….great for vegetarians!
I made this this weekend for a cookout and it really needed bread crumbs. Although, the idea is great and it still was tasty but needed a little more substance – or even parmasan. The presentation of this is spectacular though!
it was good. the plum tomatoes cooked perfectly so that they were good to chew and easy to cut and eat. the stuffing was also tasty. add salt though. cooked gruyere is not salty.
This dish is always a hit, whether served as a appetizer, a veggie entree, or a side. I add a little basil, and taking the advice of another reviewer, sometimes include goat cheese. For a non-veggie entree, I also add chopped ham.
These tomatoes take a bit of time to prepare, but it’s worth it. We’ve served them to guests many times and they’re always a hit.
Instead of shredding the zucchini, I just chopped it into smaller pieces. I also mixed the stuffing with a bit of goat cheese. Don’t put the tomato too close to the broiler, or the top burns and the tomato doesn’t get cooked.