Description
These Mediterranean Inspired Stuffed Tomatoes are bursting with herbed rice, zucchini, and aromatic vegetables, roasted to perfection for a warm, satisfying dish that’s both healthy and comforting.
Ingredients
- Tomatoes: 6 medium ripe but firm tomatoes
- Cooked Rice: 1 cup
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Zucchini: 1 small, grated
- Fresh Parsley: 2 tablespoons, chopped
- Dried Oregano: 1 teaspoon
- Olive Oil: 3 tablespoons
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C).
- Combine Ingredients: In a mixing bowl, combine the cooked rice, chopped onion, minced garlic, grated zucchini, parsley, oregano, salt, pepper, and 2 tablespoons of olive oil. Stir until fully blended.
- Prepare Your Cooking Vessel: Lightly grease a baking dish with the remaining olive oil.
- Assemble the Dish: Slice the tops off the tomatoes and set them aside. Scoop out the pulp, chop it, and mix it into the rice mixture. Fill each tomato and replace the tops.
- Cook to Perfection: Arrange tomatoes in the dish, cover loosely with foil, and bake for 30 minutes. Remove foil and bake for 15 more minutes until golden.
- Finishing Touches: Let rest for 10 minutes before serving.
- Serve and Enjoy: Serve warm with a drizzle of olive oil and fresh herbs.
Notes
- Use firm tomatoes to avoid collapsing during baking.
- Add lemon zest for brightness.
- Resting after baking enhances flavor.
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: stuffed tomatoes, Mediterranean, vegetarian, rice stuffing, baked tomatoes