| 3 | Small | Zucchini |
| Salad oil | ||
| 3/4 | Cup | Bow tie pasta, uncooked |
| 1 1/2 | Cups | Monterey Jack cheese, shredded |
| 1/4 | Cup | Chopped fresh basil leaves |
| 1/4 | Tsp.(each) | Salt & Pepper |
| 6 | Large | Tomatoes |
Preheat grill for outdoor barbecue. Thinly slice zucchini lenghtwise; brush one side of each slice of zucchini with salad oil. Grill zucchini about 2-3 minutes, brush tops with oil and turn zucchini. Cook an additional 1-2 minutes. Transfer zucchini to cutting board; cool slightly and coarsley chop. Set aside.
In a 2-quart saucepan, bring 1 1/2 quarts salted water to boiing. Add pasta; cook 8 minutes or until al dente. Drain. In a medium bowl, combine pasta, zucchini, cheese, basil, salt & pepper. Set aside.
Cut off blossom end of tomatoes. With spoon, remove and discard seeds and pulp from centers of tomatoes. Fill tomatoes with pasta-zucchini mixture, dividing evenly.
Using indirect method on your barbeque, put tomatoes on some tin foil and cook stuffed tomatoes with grill covered, approximately 30 minutes, or until cheese melts and tomatoes are heated through.
YIELD: 6 Servings