Vegetarianism Revisited- Stuffed Tomatoes

For a brief moment last year, about a month, I was for the most part a vegetarian. An i eat fish and dairy products vegetarian. I can't remember the name for it, but it made me feel good. No heartburn, I could work out even right after dinner, it was a good way to live. Then Christmas came and with it a month spent at my parents as well as my husband's parents houses. Both families are definitely meat eaters and have a hard time even imagining a dinner without meat. Therefore I ate meat in December. A lot of meat (don't get me wrong I enjoyed it, but....). I have to say not only I but also John both need a break (John is more to do with the fact that he has been eating in restaurants for a month). So I am back. I am returning to my semi-regular vegetarian meals and my stomach has been thanking me this week.

Dinner last night was delicious. Very easy, and tasty and so veggie filled. It was a take on something that was made for me once in Paris. Except when I was offered it there it was stuffed with nearly raw ground beef- no thank you.

Veggie Stuffed Tomatoes

1 small zucchini or squash, grated
1/4 onion, grated
2 small new potatoes, grated
1 artichoke heart, diced
1 T sun dried tomatoes, diced
1/2 egg(or mustard, just a little something to hold the ingredients together)
1/4 c bread crumbs
1/4 c grated parmesan, or any cheese you wish
salt, pepper, garlic powder
2 tomatoes

1. Mix all ingredients but tomatoes together
2. carefully cut the core out of the tomatoes. The using a spoon carve out the seeds in the tomatoes so you have a hollow shell (its easier than it sounds), try to keep the tomato in 1 piece
3. salt and pepper the inside of the tomatoes and spoon in filling, add extra cheese on top
4. Bake at 375 degrees for 45 minutes to an hour until the tomato is slightly shriveled and the cheese is browned.
5. I served with pasta as a main course but it could also make as excellent appitizer