Vegetable Stuffed Tomatoes Recipes

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Steps:

• Heat the oven to 350 degrees F.
• To form the tomato shells, with a serrated knife, slice off the tops of the tomatoes and remove their cores. Using your index finger, remove and discard the seeds. Then, using a melon baller or a spoon, scoop out the pulp, transferring the juices and pulp to a small bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky. Set aside and wash your hands.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the corn and zucchini; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add the tomato mixture and cook, stirring occasionally, until it has been absorbed into the vegetable mixture and the skillet is dry, 3 minutes. Set aside to cool slightly. Place the goat cheese in a bowl. Add the vegetable mixture and chopped herbs. Stir until smooth and well-combined. Taste and adjust for seasoning with salt and pepper.
• Arrange the tomato shells, cut-side up, in a small casserole dish. Spoon some filling (about 1/3 cup, depending on the size of the tomato) into each tomato. Sprinkle the chips over the filling.
• Bake until the filling is heated through, the tomato shells are tender, and the topping is golden brown, 20 to 25 minutes. Serve immediately.

Steps:

• Cut tomatoes lengthwise in half or quarters.
• Scoop out the pulp, leaving 1/4 inch thick shells.
• Discard pulp, Place tomato shells, cut side down, on paper towels.
• Let stand while preparing filling.
• For filling, combine cheese, green onion, sour cream, mayonnaise or salad dressing, and oregano or basil in a medium bowl.
• Stir in corn and jicama.
• To serve, spoon about 1 tablespoon of the veggy mixture into each tomato shell.
• Season to taste with freshly ground pepper.
• To make ahead, cover and refrigerate the tomato shells and filling separately for up 6 hours.