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.