If you made the Baked Eggs in Tomato Shells, you probably realized that you could stuff tomatoes with all kinds of fillings, much like with green peppers. Here’s another recipe…
4 medium zucchini, thinly sliced
2 ounces cream cheese, or neufchatel cheese
1 large egg
1 clove garlic, minced or pressed
1 c evaporated milk, or whole milk
3/4 c crisp bread crumbs
1/3 c grated Parmesan cheese
1 T cornstarch or arrowroot powder
salt and pepper, to taste
6 medium to large tomatoes
1. Bring a saucepan of salted water to a boil. Add zucchini slices and cook for a couple of minutes. Drain, then plunge into a bowl of cold water or run cold water over them to stop the cooking. Set aside.
2. Preheat oven to 375ºF. Lightly oil a baking dish large enough to hold all the tomato shells side by side. Slice a very thin layer off the bottom of each tomato, if necessary, to allow it to stand upright. Be careful not to cut into the cavity of the tomato. Slice the tops off the tomatoes and spoon out the pulp and seeds, being careful not to puncture the tomatoes. If you want, you can invert them on a dish towel or paper towels to drain while you prepare the filling.
3. Place the blanched zucchini in a food processor and pulse/chop. Add the cream cheese, egg, garlic, evaporated milk, bread crumbs, Parmesan, and cornstarch and whizz until a chunky puree is formed. Add salt and pepper. Spoon the puree into the tomato shells.
4. Bake until the tops are lightly browned and slightly puffed, 20 to 25 minutes. Serve hot.