Parmesan Crusted Zucchini Pudding in Tomato Cases
"Crescent Dragonwagon gets the credit for this dish. Vegan variation: use soy milk, tofu cream cheese, and soy cheese instead of the dairy. A great use for late summer veggies."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 medium zucchini, thickly sliced & blanched
- 2 ounces cream cheese
- 1 large egg
- 1 garlic clove, presses
- 1 cup evaporated skim milk
- 3⁄4 cup crisp breadcrumbs
- 1⁄3 grated parmesan cheese
- 1 tablespoon cornstarch
- salt and pepper
- 6 tomatoes, to stuff
directions
- Preheat oven to 375°.
- Place blanched zucchini in food processor and pulse/chop.
- Add the cream cheese,egg, garlic, milk.
- bread crumbs, parmesan and cornstarch and buzz until a chunky puree is formed.
- Salt and pepper to taste.
- Spoon the puree into the tomatoes cases and place in prepared baking pan.
- Bake until tops are lightly browned and slightly puffed, 20-25 minutes.
- Serve hot.
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RECIPE SUBMITTED BY
venus2
United States
I live in south texas and own an interior decorating firm. we cook for fun with friends and family. my favorite recipes are the ones received from friends. we have a nice garden so we get eat alot of fresh veggies and herbs all year round. I am also a golf-wife so I have taken up hobbies in self defense. I love to exercise, garden, paint, & sew. My darling hubby was my HS sweetheart but we didn't marry until we had 3 other marriages & 4 children between us.