6 small tomatoes (2 to 2 _ inches in diameter)
3 tablespoons butter or margarine
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 cup bread crumbs
2 1/2 cups coarsely shredded zucchini
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

When you pick out tomatoes for this recipe, select ones with flat bottoms, so that they will sit straight when you serve them. Preheat oven to 350*F.

Remove the tops from the tomatoes and carefully scoop out the pulp. Discard the seeds but chop the remaining pulp. Set aside. Sprinkle the insides of the tomato shells with salt and turn upside down to drain for 15 minutes. While the tomatoes drain, make the stuffing.
Melt the butter in a medium frying pan. Add the onion and garlic and saute over medium heat until soft. Stir in the bread crumbs, zucchini, reserved tomato pulp, salt, pepper, and 1 tablespoon of the cheese. Cook, stirring, until heated through, but not cooked. Remove from the heat. Dry the insides of the tomato shells with paper towels. Fill the shells with stuffing and sprinkle the tops with the remaining tablespoon of cheese. Place in a shallow baking pan.

Bake at 350*F for 15 to 20 minutes or until the tomatoes are soft. Do not overcook.