Ricotta-Basil Stuffed Tomatoes
Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.
- 8 large beefsteak tomatoes
- 2 large eggs
- 1 cup low-fat ricotta cheese
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh basil
- 2 Tbs. plus 4 tsp. grated Parmesan cheese, divided
- 1 clove garlic, minced (1 tsp.)
- 1 cup corn kernels
- 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.
July/August 2010 p.68