Parmesan Crusted Zucchini Pudding In Tomato Cases

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 375°.
• 2 place blanched zucchini in food processor and pulse/chop.
• 3 add the cream cheese,egg, garlic, milk.
• 4 bread crumbs, parmesan and cornstarch and buzz until a chunky puree is formed.
• 5 salt and pepper to taste.
• 6 spoon the puree into the tomatoes cases and place in prepared baking pan.
• 7 bake until tops are lightly browned and slightly puffed, 20-25 minutes.
• 8 serve hot.