Garlic and Zucchini Stuffed Tomatoes

Ingredients

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Fresh basil - 2 tablespoons, chopped
• Parmesan cheese - 1/4 cup, grated
• Breadcrumbs - 1/2 cup
• Garlic - 3 cloves, minced
• Zucchini - 2 small, grated
• Tomatoes - 6 medium-sized

Instructions

1. Preheat the oven to 375°F.
2. Cut off the tops of the tomatoes and scoop out the seeds and pulp. Set aside.
3. In a mixing bowl, combine the grated zucchini, minced garlic, breadcrumbs, Parmesan cheese, chopped basil, olive oil, salt, and pepper. Mix well.
4. Stuff each tomato with the zucchini mixture, pressing it down gently.
5. Place the stuffed tomatoes in a baking dish and drizzle with a little olive oil.
6. Bake for 25 minutes, or until the tomatoes are tender and the filling is golden brown.
7. Serve hot as an appetizer or side dish.