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Stuffed Tomatoes (or Zucchini or Squash)
Posted By Liz Pike On July 29, 2011 @ 1:02 am In All Recipes,Main Dish,One Dish Meal,Other Main Dish,Side Dishes,Vegetables | 1 Comment
Wash tomatoes, cut off tops and scoop out insides, leaving as thick a wall as possible.
Chop the tomato innards (may need that extra tomato here if there isn’t enough filling to refill the tomato shells), and combine with all the other ingredients. Fill tomato shells, and place in a baking dish. A muffin tin works great to hold up each individual tomato.
Bake 350° for 15 minutes. Serve hot.
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