Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Tomatoes Stuffed with Summer Squash and Gruyere

If you can't find Gruyere, grated Swiss works well, too. 

1 pound or of zucchini, either yellow or green or both
1/2 teaspoon or so of salt
6-8 medium tomatoes
Olive oil
1 medium onion, chopped
1 large clove garlic, minced
1/2 to 1 cup whipping cream
1/2 (generous) cup grated Gruyere cheese
1/4 cup grated Parmesan cheese plus extra for sprinkling
2 tablespoons each olive oil and butter

Grate squash and put in colander. Sprinkle with the salt and let drain about 5 minutes. With a spoon, push out as much moisture as you can. Set aside. Cut off tops of tomatoes and scoop out pulp. Leave a nice thick shell. Sprinkle with a bit of salt and pepper, brush outside with oil and bake with cut sides up at 325 for 10 minutes. Invert and let drain. Meanwhile, saute onion and garlic in the olive oil and butter until onion is just soft. Stir in squash and cook a couple of minutes.  Stir in cream (start with 1/2 cup) and add salt and pepper to taste.  Cook until cream is absorbed and the consistency you like. Remove from heat and stir in cheeses. Put mixture into tomatoes and sprinkle with a bit more Parmesan. Broil until tops are golden and bubbly. 

More recipes, etc. on Rita's web site: www.abouteating.com

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