4 med. zucchini
2 c. fine bread crumbs
Pinch of oregano
1/3 c. butter, softened
1 clove garlic, chopped
Dash of salt
1/4 c. shredded cheese (Swiss is good)
1/4 c. Parmesan
4 firm ripe tomatoes
1/2 tsp. minced onions
2 tsp. parsley
1/2 tsp. tarragon
3 tbsp. butter, melted

Cut zucchini in halves lengthwise. Put cut side down in skillet with 1/2 cup water. Cover and cook for 10 minutes. Carefully scoop pulp from shells into bowl. Drain off water from pulp. Mash pulp with fork. Add half of bread crumbs, oregano, softened butter, garlic, salt and Swiss cheese. Blend thoroughly. Spoon into squash shells. Sprinkle top with half of the Parmesan. Place in large shallow baking pan.

Cut tomatoes in halves crosswise. Scoop out centers. Combine tomatoes pulp and remaining stuffing ingredients as listed. Spoon into shells and top with Parmesan. Place in pan with zucchini. Sprinkle onions, parsley and tarragon on tops. Drizzle melted butter over top. Bake at 375 degrees for 15 minutes or until stuffing bubbles. Place under broiler for about 3 minutes to brown tops. Serves 8.