Pesto Pasta Stuffed Tomatoes

What you need:
3 ounces uncooked star or other small pasta (I found the star pasta in the Mexican foods section)
4 large tomatoes
1 cup loosely packed fresh basil
1 clove garlic, minced
3 tablespoons mayo
1/4 teaspoon black pepper
1 cup zucchini, shredded 
2 tablespoons shredded parmesan

Preheat oven to 350 degrees.
Cook pasta according to package directions, drain and set aside.

Cut tops from tomatoes. Scoop out and discard all but 1/2 cup tomato pulp. Chop and add to pasta. Place tomatoes, cut side down, on paper towels and let drain for 5 minutes.

Place basil and garlic in a food processor and process until finely chopped. Add mayo and pepper, process until smooth. Combine pasta mixture, zucchini, parmesan, and basil mixture until mixed. Place tomatoes in a baking dish and fill each tomato with the pasta mixture, mounding slightly.

Bake for 10 to 15 minutes or until heated through.