Baked Stuffed Tomatoes Recipe

1. 1

   Cut a thin slice from top of tomatoes; scoop out centers leaving 1/4-inch shell.

2. 2

   Finely chop tomato pulp; reserve.

3. 3

   In large skillet, saute/fry zucchini, onion, and garlic in butter 3 min, stirring often.

4. 4

   Add in Spam, tomato pulp, basil, and pepper; stir to mix.

5. 5

   Bring to boil; lower heat and simmer uncovered till liquid evaporates, stirring occasionally.

6. 6

   Cold to room temperature.

7. 7

   Fold in croutons.

8. 8

   Spoon filling into tomato shells.

9. 9

   Place tomatoes in baking dish; bake in 375 degree oven 20 min.

10. 10

    Serve warm or possibly at room temperature.

11. 11

    This recipe yields 6 servings.

* Per serving · 4 servings · Values may vary.

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