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


  1. Preheat the oven to 350°F, and oil a baking dish large enough to hold the tomatoes.
  2. Slice the tops off the tomatoes, and scoop the pulp out of centers to make stuffable tomato shells; set aside.
  3. Discard half of the tomato pulp.  Remove seeds from and finely chop the remaining pulp.
  4. 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.
  5. 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.
  6. 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.