Monday, August 26, 2013

Stuffed Tomato

The recipe calls for:
8 plump tomatoes
2 eggs
1 cup low-fat ricotta cheese
1/4 cup onion, chopped
1/4 cup fresh basil, chopped
2 tbs + 4 tsp grated parmesan cheese
2 garlic cloves, minced
1 cup corn
1 cup zucchini, diced + 24 thin slices

-- Preheat over to 350 degrees.
-- Cut the tops off the tomatoes, scoop pulp out of the centers, set aside. Discard half of the pulp and remove seeds from the remaining, finely chop.
-- Whisk the eggs and ricotta cheese in a bowl. Stir in onion, basil, 2 tbs parmesan and garlic. Add the corn, diced zucchini and chopped tomato pulp. Stir well.
-- Fill the tomatoes with the mixture to the top of the tomato. Sprinkle some parmesan cheese on top of the mixture, add zucchini slices and then the tomato top.
-- Bake for 45 minutes. Let it cool for about 10 minutes.

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