Stuffed tomatoes and zucchini
Ingredients for 6:
- 2 pounds of ripe tomatoes
- 2 pounds of fresh zucchini
- ¼ pound of aged Fontina cheese
- 6 tablespoons of ULIVA Extra Virgin Olive Oil
- 1 tablespoon of sesame seeds
- White pepper
- Fine sea salt
- Basil leaves to suit
Wash and dry the tomatoes.
Clean, wash and dry the zucchini.
Cut into two parts, horizontally, half of the tomatoes. Scoop out the pulp and seeds, leaving the flesh and skin intact. Dry the inside of these tomatoes with kitchen paper. Take the other half of the tomatoes, cut them in half, eliminate the seeds, then cut the flesh into small cubes.
Take half of the Zucchini and cut them in half lengthwise. Scoop out the flesh using a melon baller or teaspoon, leaving “ships.” Cut the remaining zucchini into ½ inch cubes.
Steam the tomato bits for 10 minutes and, separately, the zucchini for 15. Put the steamed vegetables into separate bowls. Combine the salt, pepper, 3 tablespoons of ULIVA EVOO, and some basil (which you have washed, dried, and chopped). Pour half over each bowl of vegetables. Let them stand 10 minutes.
Fill the half tomatoes with the zucchini mixture and the zucchini boats with the tomato mixture. Sprinkle with sesame seeds. Arrange the vegetables on a serving platter, leaving an empty space in the center. Thinly shave the cheese and put this in the center of the plate.