Thursday, June 4, 2015

Tomatoes Stuffed with Ricotta

8 large beefsteak tomatoes
2 large eggs
1cup ricotta  (regular or low fat)
1 medium size finely chopped red Bermuda onion
1/4 chopped fresh basil
2 tablespoons of grated parmesan
1 garlic minced (1 teaspoon)
1 cup corn kernels
1 cup diced zucchini
24 thin sliced zucchini

Preheat oven to 350

slice tops off of tomatoes and scoop pulp out of centers in order to stuff them. Set to one side. Throw away half of pulp.

Whisk together eggs, and ricotta in medium bowl until smooth, add red onion, basil, and 2 tablespoons of Parmesan, garlic, corn,diced zucchini and chopped tomato pulp, stir well until combined.  Fill each tomato just to top with 1/2 cup ricotta mixture.  Then sprinkle with 1/2 Parmesan, then 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.

These can be frozen.  

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