My Generously Stuffed Tomatoes

My philosophy is...if you've got a surplus of something, create a new dish, which is exactly where these stuffed tomatoes came from.  In the process of making a zucchini and chicken sausage casserole, I found myself with a lot of leftover orange zucchini.  Naturally not wanting it to go to waste, I thought it could create a  wonderful stuffing for the three ripe tomatoes I also happened to have lying around in the fridge.  Improvising a pretty easy dish, it was success all around, including getting high marks on the healthy scale.  I hope you get to try it at home and change it up in any way that suits you.

Fooditka's Stuffed Tomatoes

Ingredients (serves 2)
2 medium ripe tomatoes, cut in half and scooped out with a spoon (or your fingers)
1/2 cup of panko breadcrumbs
1/2 large orange zucchini, finely chopped
1/2 small yellow onion, chopped
1 garlic clove, minced
Olive oil
Salt and pepper to taste

Directions:
Preheat oven to 475 degrees.  Mix the panko with a little bit of oil, salt and pepper.

Sautee the onions and garlic, being careful not to let it burn.  Combine with the orange zucchini and cook for about 5-7 minutes until, soft and slightly golden brown.  Season with salt and pepper.

Place stuffing into the scooped out tomatoes and top with breadcrumbs.  Place all of this in a ceramic dish that has been slightly oiled.

Bake for about 10 minutes or until the top is golden brown.