Ricotta-Basil Stuffed Tomatoes Recipe | Vegetarian Times Skip to main content

Ricotta-Basil Stuffed Tomatoes

Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.



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8 large beefsteak tomatoes
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2 large eggs
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1 cup low-fat ricotta cheese
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¼ cup finely chopped red onion
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¼ cup chopped fresh basil
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2 Tbs. plus 4 tsp. grated Parmesan cheese, divided
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1 clove garlic, minced (1 tsp.)
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1 cup corn kernels
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1 cup diced zucchini plus 24 very thin zucchini slices


1. Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.

2. Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.

3. Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.

4. Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.

Nutrition Information: 

9 g
Total Fat: 
5 g
Saturated Fat: 
2 g
18 g
65 mg
151 mg
3 g
10 g
Serves 8

Comments on this Recipe

Love it! It will be a staple in my recipe collection; thank you!

Benissimo bella

This recipe was easy, and delicious!

This dish was quick and easy but the best part is that my husband and I loved it. We will definitely be making this dish again.

try this

So delicious & easy!

This recipe is far too runny. Maybe consider adding rice or bread crumbs to soak up some of the liquid, or cook with the tops of the tomatoes off?

this is wonderful!

How delicious and healthy

Vegan adaption, ricotta made from tofu, parm cheese made from cashews and nutritional yeast

Bland Bland Bland !

Why would you freeze the stuffed tomato? Doesn't it compromise the structure?

This recipe was delicious tasting, but ended up for me being more like soup in a tomato shell! I added a little more corn than the recipe called for and maybe I added too much of the tomato guts back into the mixture. But it still tasted good (not bland at all, if you use fresh basil. I love salty stuff and I didn't put any in this or add any while I ate, or other seasonings, for that matter). I feel like I would try this again, but adding some kind of starch (or maybe more egg?) to make a better consistency.