4 Flavorite tomatoes
1 large zucchini
2 cups fresh breadcrumbs
1 cup chopped bacon
125g cold butter, chopped
1 tbsp chopped sage
1/2 tsp dried thyme
Salt flakes and freshly ground white pepper
Preheat oven to 180C (fan 160C). Peel onions and slice tops off. Carefully scoop out the centre to form a thick shell. Do the same with the tomatoes and squash.
Trim ends of zucchini and cut into 4. Hollow out a bit of the centre to make a barrel shape. Finely chop all the removed vegetable flesh and put in a bowl with breadcrumbs, bacon, 100g of the butter, sage, thyme and salt and pepper to taste.
Mix to a stiff paste and spoon into vegetable shells. Place the remaining butter in small amounts on top of each vegetable and drizzle with olive oil. Roast for about 30 minutes or until vegetables are tender and golden brown.