When summer produce is at its peak, there’s no better way to celebrate than with a dish that lets those fresh flavors shine! These stuffed tomatoes are the perfect embodiment of the season. We’re taking ripe, juicy beefsteak tomatoes and hollowing them out to create the perfect edible bowls. Then, we fill them with a luscious, savory mixture of creamy ricotta, sweet corn, tender zucchini, and fresh basil. Baked until golden and bubbly, this entrée is light enough for a warm evening but hearty enough to leave you feeling completely satisfied. It’s a vibrant, beautiful, and delicious way to enjoy the best of summer’s bounty!
Ingredients
• 8 large beefsteak tomatoes
• 2 large eggs
• 1 cup (240 ml) low-fat ricotta cheese
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh basil
• 2 Tablespoons (30 ml / 1 fl oz) plus 4 teaspoons (20 ml / 0.7 fl oz) grated Parmesan cheese, divided
• 1 clove garlic, minced (about 1 teaspoon)
• 1 cup (240 ml) corn kernels, fresh or frozen
• 1 cup (240 ml) diced zucchini
• 24 very thin zucchini slices, for topping
Instructions
1. Preheat your oven to 350°F (175°C). Prepare the tomatoes by slicing off the tops. Using a spoon, carefully scoop out the pulp and seeds to create hollow shells. Set the shells aside. Finely chop half of the tomato pulp (discarding any tough core pieces or seeds) and discard the other half.2. In a medium bowl, whisk together the eggs and ricotta cheese until the mixture is smooth. Stir in the finely chopped red onion, fresh basil, 2 Tablespoons (30 ml / 1 fl oz) of the Parmesan cheese, and the minced garlic.3. Gently fold in the corn kernels, diced zucchini, and the chopped tomato pulp until everything is well combined.4. Spoon the ricotta mixture into each tomato shell, filling them just to the top (about ½ cup each). Sprinkle each tomato with ½ teaspoon of the remaining Parmesan cheese. Artfully arrange 3 thin zucchini slices on top of each, then place the tomato tops back on. Arrange the stuffed tomatoes in a large baking dish.5. Bake for 45 minutes, or until the filling is puffed and the tops are lightly browned. Let the tomatoes stand for 10 minutes before serving to allow the filling to set.
Nutritional Information
• Yields: 4 servings (2 stuffed tomatoes per serving)
• Calories: 260
• Protein: 18 g
• Total Fat: 10 g
• Saturated Fat: 4 g
• Carbohydrates: 36 g
• Cholesterol: 130 mg
• Sodium: 300 mg
• Fiber: 6 g
• Sugar: 20 g
Pro Tips
• To prevent a watery filling, lightly salt the inside of the scooped-out tomato shells and place them upside down on a wire rack for 15-20 minutes to draw out excess moisture. Pat dry before filling.
• Don’t discard the extra tomato pulp! It’s perfect for adding to a quick pasta sauce, blending into a soup, or making a fresh gazpacho.
• To freeze for a future meal, allow the baked tomatoes to cool completely. Wrap them tightly in foil, then place in a freezer-safe container. Thaw completely in the refrigerator before reheating in a 350°F (180°C) oven for 20-30 minutes until hot.
FAQ
Q: Can I make these stuffed tomatoes vegan
A: Yes, you can easily adapt this recipe to be vegan. Use a high-quality vegan ricotta substitute (like one made from tofu or cashews) instead of dairy ricotta. For the eggs, you can use a commercial egg replacer or simply omit them, as the vegan ricotta is often firm enough to bind the filling. Swap the Parmesan cheese for a nutritional yeast-based or store-bought vegan Parmesan alternative.
Q: How can I add more protein to this vegetarian recipe
A: This dish already provides 18g (0.63 oz) of protein per serving. To boost it further, you could add ½ cup of cooked quinoa, chickpeas, or cannellini beans to the filling mixture before baking. These additions will also increase the fiber and make the dish even more hearty and satisfying.
Q: Are these stuffed tomatoes good for meal prep
A: Absolutely! These stuffed tomatoes are perfect for meal prep. You can store the baked and cooled tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for 15-20 minutes until warmed through. For longer storage, they also freeze beautifully as noted in the Pro Tips.
Q: Is this stuffed tomato recipe gluten-free
A: Yes, this recipe is naturally gluten-free as written. All the ingredients—tomatoes, ricotta, eggs, vegetables, and Parmesan cheese—do not contain gluten, making it a delicious and safe option for anyone following a gluten-free vegetarian diet.
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Summer Ricotta and Basil Stuffed Tomatoes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Prepare the tomatoes by slicing off the tops.
- Using a spoon, carefully scoop out the pulp and seeds to create hollow shells.
- Set the shells aside. Finely chop half of the tomato pulp (discarding any tough core pieces or seeds) and discard the other half. 2.
- In a medium bowl, whisk together the eggs and ricotta cheese until the mixture is smooth.
- Stir in the finely chopped red onion, fresh basil, 2 Tablespoons (30 ml / 1 fl oz) of the Parmesan cheese, and the minced garlic. 3. Gently fold in the corn kernels, diced zucchini, and the chopped tomato pulp until everything is well combined. 4. Spoon the ricotta mixture into each tomato shell, filling them just to the top (about ½ cup each).
- Sprinkle each tomato with ½ teaspoon of the remaining Parmesan cheese. Artfully arrange 3 thin zucchini slices on top of each, then place the tomato tops back on.
- Arrange the stuffed tomatoes in a large baking dish. 5.
- Bake for 45 minutes, or until the filling is puffed and the tops are lightly browned.
- Let the tomatoes stand for 10 minutes before serving to allow the filling to set.
- Don't discard the extra tomato pulp! It's perfect for adding to a quick pasta sauce, blending into a soup, or making a fresh gazpacho.
