Zucchini Stuffed Tomatoes - tomatoes

Method

• Preheat the broiler.
• Cut the tomatoes in 1/2 crosswise.
• Scoop out the centers leaving the outer thick flesh intact.
• Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
• With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer.
• Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices.
• Allow to drain for 5 to 10 minutes.
• In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize.
• Meanwhile squeeze the zucchini to release as much water as possible.
• Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
• Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
• Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese.
• Place in tomato halves in ovenproof baking dish and broil them until the tops are golden.
• Serve hot.