Recipe courtesy of Vallery Lomas
Stuffed Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 136
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 520
- Total: 35 min
- Active: 15 min
Ingredients
Nonstick cooking spray, for the baking dish
4 medium-large tomatoes (about 1 1/2 pounds)
1/2 cup cooked rice
1/2 cup diced seeded zucchini
1/4 cup grated Parmesan (about 1 ounce)
1 tablespoon chopped fresh basil
Kosher salt and freshly ground black pepper
1/4 cup Italian breadcrumbs
Directions
- Position a rack in the center of the oven and preheat to 375 degrees F. Spray an 8-inch square baking dish with cooking spray; set aside.
- Cut the tops off the tomatoes and use a paring knife to core them. Use a spoon to gently scoop out the flesh into a medium bowl and reserve; discard the seeds. Leave at least a 1/2-inch-thick layer of tomato skin and flesh in each tomato. Stand the hollowed-out tomatoes upright in the prepared baking dish.
- Add the rice, zucchini, Parmesan, basil, half of the reserved tomato flesh (save the rest for another use or discard), 3/4 teaspoon salt and several grinds of pepper to a medium bowl; stir well to combine. Gently spoon the rice mixture into each tomato. Sprinkle a generous serving of breadcrumbs on top of each.
- Bake until the breadcrumbs are brown, the tomatoes are soft and cooked through and the filling is warm throughout, 15 to 20 minutes. Let cool slightly before serving.
Cook’s Note
To make a day in advance, prepare and stuff the tomatoes but do not add the breadcrumbs. Cover the baking dish and refrigerate. When ready to bake, top them with the breadcrumbs and bake at 375 degrees F for 20 to 25 minutes.