6 firm ripe medium tomatoes
1/4 c. butter
2 c. thinly sliced zucchini
2 tbsp. finely chopped onion
1 1/2 tsp. garlic salt
1/2 tsp. dill weed
1 tbsp. flour
1 c. cooked or canned corn

Cut a small slice from stem end of each tomato. Carefully remove pulp from tomatoes with a spoon. Chop 1/2 cup of tomato pulp. In a large skillet melt butter. Stir in zucchini, onion, garlic salt and dill weed. Cook and stir over low heat 5 minutes until zucchini is tender yet still firm.

Stir in flour, corn and 1/2 cup tomato pulp. Cook over low heat, stirring frequently 3 to 5 minutes or until mixture is thickened.

Salt tomato shells (optional), fill each with 3/4 cup zucchini mixture. Place in 9 inch square baking pan. Bake at 350 degrees for 12 to 15 minutes until tomatoes are heated through but still firm. Will serve 4 to 6 people.