4 med. zucchini squash
2 lg. fresh tomatoes
1/4 c. fresh bread crumbs
1/4 c. cheese, grated

Combine the bread crumbs and the cheese in a small bowl. Remove the blossom and stem ends from the zucchini. Boil the zucchini in salt water for 10 to 12 minutes or just until tender. Split into halves and remove the seeds. Place cut side up in a shallow baking dish. Fill each cavity with peeled, coarsely chopped tomato and top with mixture of crumbs and cheese. Broil 3 to 5 minutes or until topping is lightly browned and tomato is just heated through.