8 tomatoes, about 3 lbs.
1 med. size onions, chopped
1/2 lb. zucchini, chopped
4 oz. mushrooms, chopped
1 c. canned kernel corn
2 tbsp. olive oil
1 (6 oz.) pkg. cornbread stuffing mix
Parmesan cheese
Melted butter
Paprika

Including stuffing seasoning packet

Cut thin slice from top of tomatoes, scoop out insides, reserving juice. Drain tomato shells upside down on paper towels, chop pulp. In a large skillet, saute onion with zucchini, mushrooms and kernel corn in oil, over medium heat until tender. Mix in tomato pulp stuffing mix and seasoning. Spoon into tomato shells. Bake in a hot oven, 425 degrees, for 8 minutes. Yield: 8.