Parmesan Crusted Zucchini Pudding in Tomato Cases

• 4 medium zucchini, thickly sliced & blanched
• 2 ounces cream cheese
• 1 large egg
• 1 garlic clove, presses
• 1 cup evaporated skim milk
• 34 cup crisp breadcrumbs
• 13 grated parmesan cheese
• 1 tablespoon cornstarch
• salt and pepper
• 6 tomatoes, to stuff

1. Preheat oven to 375.
2. Place blanched zucchini in food processor and pulse/chop.
3. Add the cream cheese,egg, garlic, milk.
4. bread crumbs, parmesan and cornstarch and buzz until a chunky puree is formed.
5. Salt and pepper to taste.
6. Spoon the puree into the tomatoes cases and place in prepared baking pan.
7. Bake until tops are lightly browned and slightly puffed, 20-25 minutes.
8. Serve hot.

zucchini, cream cheese, egg, garlic, milk, crisp breadcrumbs, parmesan cheese, cornstarch, salt, tomatoes

Taken from www.food.com/recipe/parmesan-crusted-zucchini-pudding-in-tomato-cases-68819 (may not work)