Summer Stuffed Tomatoes
Filed under
Vegetables
Servings: 2
Ingredients
- 2 Tomato, large
- 1 tbsp Olive oil
- 1/4 cup Onion, chopped
- 2 tsp Garlic, minced
- 1 Zucchini, small, diced
- 1 Yellow squash, small, diced
- 2 tsp Basil, chopped, divided
- 1/2 tsp Thyme, chopped
- Salt
- Black pepper, freshly ground
- 2 tbsp Parmesan, freshly grated
Directions
- Preheat the oven to 450 degrees F.
- Cut the top 1/2 inch off the tomatoes and finely chop the tops. Scoop out the seeds, juice and pulp, leaving 1/2-inch shells. Lightly salt the insides and rest cut side down on paper towels.
- Heat the oil in a skillet over medium heat and cook the onions until soft, about 5 minutes. Add the garlic for 30 seconds, then the chopped tomato tops, zucchini and squash and saute until just soft and most of the juice has evaporated, about 3 minutes.
- Stir in 1 teaspoon basil and the thyme, season and cool slightly.
- Set the shells in an oiled baking dish and spoon in the filling, letting any extra spill into the pan. Top each with 1 tablespoon cheese.
- Bake on the upper rack until heated through, tender and the cheese is turning golden, about 10 minutes. Garnish with the remaining basil and serve hot.