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: 40 mins
• 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

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.