Go Back
–+ servings
Summer Ricotta and Basil Stuffed Tomatoes – vegetarian recipe
Stav Kogan

Summer Ricotta and Basil Stuffed Tomatoes

Celebrate summer produce with these vibrant stuffed tomatoes. Ripe beefsteak tomatoes are filled with a savory mixture of creamy ricotta, sweet corn, tender zucchini, and fresh basil, then baked until golden and bubbly. A perfect light yet satisfying entrée.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 serving
Calories: 260
Ingredients Method Nutrition

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 grated Parmesan cheese, divided
  • 1 clove garlic, minced (about 1 teaspoon / 5 ml / 0.2 fl oz)
  • 1 cup (240 ml) corn kernels, fresh or frozen
  • 1 cup (240 ml) diced zucchini
  • 24 very thin zucchini slices, for topping
  • 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.
  • 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.

Method
 

  1. Preheat your oven to 350°F (175°C). Prepare the tomatoes by slicing off the tops.
  2. Using a spoon, carefully scoop out the pulp and seeds to create hollow shells.
  3. Set the shells aside. Finely chop half of the tomato pulp (discarding any tough core pieces or seeds) and discard the other half. 2.
  4. In a medium bowl, whisk together the eggs and ricotta cheese until the mixture is smooth.
  5. 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).
  6. 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.
  7. Arrange the stuffed tomatoes in a large baking dish. 5.
  8. Bake for 45 minutes, or until the filling is puffed and the tops are lightly browned.
  9. Let the tomatoes stand for 10 minutes before serving to allow the filling to set.
  10. 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.

Nutrition

Calories: 260kcalCarbohydrates: 36gProtein: 18gFat: 10g

Tried this recipe?

Let us know how it was!