Serve this versatile and hearty tomato dish as either a side or entree. Be sure to use tomatoes that are ripe but still firm. If any of the hollowed-out tomatoes don’t stand upright in the baking dish, slice a little off the bottom to stabilize. This dish can be prepared up to a day in advance and baked when ready to enjoy.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- 4 medium-large tomatoes (about 1 1/2 pounds)
- 1/2 cup cooked rice
- 1/2 cup diced seeded zucchini
- 1/4 cup grated Parmesan (about 1 ounce)
- 1 tablespoon chopped fresh basil
- Kosher salt and freshly ground black pepper
- 1/4 cup Italian breadcrumbs
Instructions
- Position a rack in the center of the oven and preheat to 375 degrees F. Spray an 8-inch square baking dish with cooking spray; set aside.
- Cut the tops off the tomatoes and use a paring knife to core them. Use a spoon to gently scoop out the flesh into a medium bowl and reserve; discard the seeds. Leave at least a 1/2-inch-thick layer of tomato skin and flesh in each tomato. Stand the hollowed-out tomatoes upright in the prepared baking dish.
- Add the rice, zucchini, Parmesan, basil, half of the reserved tomato flesh (save the rest for another use or discard), 3/4 teaspoon salt and several grinds of pepper to a medium bowl; stir well to combine. Gently spoon the rice mixture into each tomato. Sprinkle a generous serving of breadcrumbs on top of each.
- Bake until the breadcrumbs are brown, the tomatoes are soft and cooked through and the filling is warm throughout, 15 to 20 minutes. Let cool slightly before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 136 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 5 mg |
| Sodium | 520 mg |