6 tomatoes
1 head broccoli
1 c. Swiss, shredded
1 c. seasoned bread crumbs
1/2 c. mayonnaise
2 tbsp. chopped onion
2 tbsp. grated Parmesan

Wash tomatoes; cut tops off and scoop out pulp, leaving shells intact. Sprinkle shells with salt and pepper and invert on wire racks to drain 30 minutes.

Cook broccoli; drain and chop. Combine broccoli, Swiss, bread crumbs, mayonnaise, and onion; mix well. Fill shells; sprinkle with Parmesan. Bake at 350 degrees for 1/2 an hour.