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
- 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.
- 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.
- 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.
- 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.
Until next time…
Photo Credit: Ricotta Basil Stuffed Tomatoes –Helen Dolby