Heirloom Tomatoes Stuffed with Corn and Zucchini Succotash

Name: Heirloom Tomatoes Stuffed with Corn and Zucchini Succotash
Yield: MAKES 8 Servings
Ingredients: 8 slightly firm medium heirloom tomatoes; 3 tablespoons vegetable oil, divided; 2 cups white corn kernels (cut from 3 to 4 ears); 2 cups chopped onions; 2 garlic cloves, peeled; 1 cup chopped tomatoes; 3 cups 1/4-inch cubes zucchini (from about 12 ounces); 2 tablespoons chopped fresh epazote or cilantro; 1 teaspoon dried oregano (preferably Mexican oregano)

By Jimmy ShawPhotographer Ture Lillegraven

July 8, 2009

Image may contain Plant Food Vegetable Meal and Dish

Recipe notes