8 med. tomatoes
1/4 c. butter
1 lb. (4 c.) chopped unpeeled zucchini
2 c. sliced fresh mushrooms
1/2 c. onion, chopped
1 clove garlic, minced
1 tsp. basil, crushed
1/2 tsp. sugar
1 c. plain croutons
1 tsp. salt
Dash of pepper

Cut a 1/2-inch slice off tops of tomatoes, scoop out and reserve pulp. Sprinkle shells with salt. Chop pulp, discard seeds. In a 12-inch skillet melt butter, add tomato pulp, zucchini, mushrooms, onion, garlic, 1 teaspoon salt, basil, sugar, and dash of pepper. Cook, uncovered, over medium-high heat about 20 minutes or until liquid has evaporated. Stir in croutons, spoon mixture into tomato shells. Place shells in baking dish, 12 x 7 inch. Bake, covered, in 350 degree oven for 15 minutes, uncover and bake 10 minutes more. Makes 8 servings.