6 firm ripe tomatoes
1/4 c. butter
2 c. zucchini, finely sliced
1 tbsp. flour
2 tbsp. onion, finely chopped
1 1/2 tsp. garlic salt
1/2 tsp. dill weed
1 c. whole kernel corn

Preheat oven to 350 degrees. Wash and cut tomatoes about half off end. Cut around pulp and remove gently with a spoon and place in small bowl. In large skillet melt butter. Stir in zucchini, onion, garlic, dill weed. Saute uncovered low heat for 5 minutes. Stir in flour, corn and 1/2 cup tomato pulp. Cook on low until thick. Lightly salt tomato shells and fill each with 1/3 cup filling. Place in pan in 350 degree oven for 12 to 15 minutes. Yields 4 to 6 servings.