Juicy beefsteak tomatoes baked with ricotta, corn, fresh basil and zucchini. You can freeze this to enjoy when tomato season is over.
8 large tomatoes
2 large eggs
1 cup low-fat ricotta cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 Tblsp plus 4 tsp grated Parmesan cheese
1 clove garlic, minced, equal to 1 tsp
1 cup corn kernels
1 cup diced zucchini, plus 24 very thin zucchini slices
- Preheat the oven to 350°F, and oil a baking dish large enough to hold the tomatoes.
- Slice the tops off the tomatoes, and scoop the pulp out of centers to make stuffable tomato shells; set aside.
- Discard half of the tomato pulp. Remove seeds from and finely chop the remaining pulp.
- Whisk together eggs and ricotta in a medium bowl until smooth. Stir in the red onion, basil, 2 Tblsp Parmesan, and garlic. Add the corn, diced zucchini, and chopped tomato pulp, and stir until combined.
- Fill the tomato shells just to the top with 1/2 cup of the ricotta/egg/vegetable mixture. Sprinkle each tomato with 1/2 tsp Parmesan, and top each with 3 zucchini slices and a tomato top. Place in the oiled baking dish.
- Bake 45 minutes, or until the filling is puffed up and the tops are browned. Let stand 10 minutes before serving.
To freeze and enjoy later: Cool stuffed tomatoes completely, then place in a foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw the tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.