Zucchini Stuffed Tomatoes

• 4 tomatoes (uniform in size)
• 4 tablespoons butter or 4 tablespoons margarine
• 3 medium zucchini, diced
• 12 lb mushroom, sliced
• 1 medium onion, chopped
• 12 teaspoon salt
• 12 teaspoon sugar
• 14 teaspoon basil
• pepper
• 1 cup crouton

1. Cut a thin slice from each tomato top; scoop out pulp and chop, leaving a 1/4 inch shell.
2. In skillet, melt butter, then add tomato pulp and all remaining ingredients, except croutons.
3. Cook about 10 minutes, until most of the liquid evaporates.
4. Stir in croutons.
5. Fill tomato shells with mixture and bake at 350 degrees for 20 minutes.

tomatoes, butter, zucchini, mushroom, onion, salt, sugar, basil, pepper, crouton

Taken from www.food.com/recipe/zucchini-stuffed-tomatoes-125635 (may not work)