nutritional information

Per Stuffed tomato:

  • Calories: 130
  • Protein: 9 g
  • Total Fat: 5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 18 g
  • Cholesterol: 65 mg
  • Sodium: 151 mg
  • Fiber: 3 g
  • Sugar: 10 g
Gluten-Free

Ricotta-Basil Stuffed Tomatoes

Ricotta-Basil Stuffed Tomatoes

Serves 8

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

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comments

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?

D - 2013-09-04 23:34:58

So delicious & easy!

Kate Lenox - 2013-08-31 19:52:12

try this

joyce - 2013-06-15 04:16:07

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.

Rezarella - 2012-05-30 15:14:38

This recipe was easy, and delicious!

Alicia - 2011-07-11 14:20:28

Benissimo bella

Louis Profeta - 2010-08-23 11:44:32

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

Ellen - 2011-08-14 19:31:16