With all of the fresh summer garden vegetables available right now, it’s an ideal time to make use of them. These tomatoes stuffed with zucchini takes a little time, but they’re not only good, but pretty as well. TOMATOES STUFFED WITH ZUCCHINI Makes 8 servings

• 8 large ripe, but firm tomatoes
• Salt, freshly ground black pepper, and cayenne to taste
• 4 medium-size zucchini, (about 1 1/4 pounds), shredded
• 6 tablespoons butter
• 2 shallots, minced
• 3 tablespoons all-purpose flour
• 1 cup milk
• 3 eggs, separated
• 1/2 cup plus 2 teaspoons grated Parmesan cheese

Cut off the top quarter from the stem-end of the tomatoes. With a spoon, carefully scoop out the pulp. Cut a very thin slice off the bottoms, if necessary, so they will sit upright. Lightly sprinkle the insides with salt and black pepper, then invert them over a large piece of paper towels. Put the shredded zucchini into a mixing bowl and season generously with salt, toss, and set aside for 30 minutes. Then put the zucchini in a colander and rinse with cool tap water, drain and squeeze dry. In a large skillet, melt three tablespoons of the butter and add the shallots. Cook, stirring, for two minutes. Add the zucchini, season with salt, black pepper, and cayenne, and cook, stirring, until the zucchini is tender, about three minutes. Remove from the heat. Heat the oven to 350 degrees. Lightly butter a large casserole dish. Melt the remaining three tablespoons butter in a heavy saucepan over low heat. Add the flour and cook, stirring constantly for about three minutes. Add the milk slowly, whisking constantly until the mixture is smooth and thickens a bit, about five minutes. Beat in the egg yolks, one at a time. Add the 1/2 cup of the cheese, and season with salt and cayenne. Stir in the zucchini. In a large mixing bowl, whisk the egg whites until firm peaks form. Stir about 1/4 of the egg whites into the zucchini mixture to lighten it. Then gently fold in the remainder of the egg whites. Pat the tomato shells dry and fill them with equal amounts of the zucchini mixture, mounding slightly. Sprinkle with the remaining two tablespoons of cheese. Put the tomatoes in the prepared casserole and bake until the tops of the tomatoes are lightly golden, about 20 minutes. Serve warm.