So it’s the middle of summer. You’ve been to the farmers market and loaded up your bag with beautiful vegetables. That whole box of yellow squash and lots and lots of tomatoes. Now what? I always get questions from friends about how to use squash (other than squash casserole) and for interesting ways to use tomatoes. And I am just as guilty. I buy and buy, wanting to soak up every last bit of summer bounty.
I love this vividly summer dish as a twist to traditional stuffed tomatoes and a unique way to highlight Southern summer favorites. Sure, there is a little work involved, but it pays off in spades. Look for medium sized, firm tomatoes that just fit in the palm of you hand. Grating the squash takes a few minutes, but do use the small side on the grater to give you a fine, almost mousse-like filling. These beauties can be the centerpiece of a stunning vegetable plate with field peas, greens and fresh corn or a side dish for a meatier meal.
[yumprint-recipe id=’24’]
These may be labor intensive but the end result looks like it’s worth the effort. I would love to try one of these with some fresh basil sprinkled on top.