2 four to six inch Summer squash (zucchini)
2 large native tomatoes
shredded cheese (your preference)
1-2 tbsp. plain bread crumbs

Slicer ends only off the squashes, then cut in half the long way (from end to end.)

In a saucepan, bring water to a boil. Boil until squash is soft in the middle. Remove from hot water and let dry.

In separate bowl, combine the scraped insides of the squash, the tomatoes, cut in small chunks, some bread crumbs, and some cheese. Put squash on oven ready tray.

Refill the inside of squashes with mixture, sprinkle top with cheese. Put under broiler till cheese is melted and browned.

Submitted by: P. Duchess