There's a fully invented recipe for stuffed tomatoes. The stuffing can actually make a vegie dish of it's own.Just choose.

Warning:LOW FIRE!!!!!!OR IT WON"T WORK!!!!

Pick up some zucchimi.cut them in slices or chunks and cook them in a pot with some salt-until the liquid has dried out and the zucchini are soft enough to be mashed.You can add some leeks'slices if you like.

While waiting,crush some coriander seeds.
Mash some garlic(open the garlic slices in two and take off the middle/greeny bit inside.It gets everything bitter if left there)with lemon and parsley.Add also some fresh mint if you like.Remember the garlic will be eaten raw,so don't be too generous...soak the thing in olive oil. Once it's cold,mix mashed zucchini, coriander seeds and the lemon/parsley/oil/garlic/mint dressing (I forgot,you can put balsamic vinegar instead of lemon if you like)together and leave it there for a few hours.Perfect in summertime.You can also add some olives,better if home-marinated ( need a recipe from Tuscany for this?!).

Otherwise use it to stuff the tomatoes: Open and empty some salad tomatoes-preferably quite red,or it will take a lifetime... Bake them in the oven at a low temperature(just for a change...)until they're quite soft and their skin looks wrinkly. Stuff the zucchini in them and leave it for a ten minutes-more,if you want the zucchini well baked,or less,if you want it to taste fresher. Enjoy Hope it didn't sound too confused.