Stuffed Tomatoes

[Guest guest]

* Exported from MasterCook *

 

Stuffed Tomatoes

 

Recipe By :Vibrant Life Online

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large beefsteak tomatoes

1/4 teaspoon salt -- or to taste

1 onion -- chopped

2 tablespoon oil

1/2 pound zucchini -- cut into quarter-inch pieces

1 cup fresh or frozen corn

2 garlic cloves -- crushed

2 tablespoon parsley -- chopped

coriander sprigs

 

Cut off and reserve the tops of the tomatoes; scoop out the pulp. Chop the pulp

and season with salt. Place pulp in greased shallow baking dish. Sprinkle the

inside of each tomato with salt and turn upside down on paper towel to drain.

Preheat oven to 400° F. To make the stuffing, sauté the onion in oil 4 minutes;

add zucchini, corn, garlic, and parsley. Cook gently until zucchini is tender (5

minutes or less). Spoon mixture into tomatoes. Stand the tomatoes in baking dish

on top of pulp; replace tops and bake for 12 to 15 minutes or until tomatoes are

just tender. Garnish with coriander sprigs and serve hot.

 

Source:

" http://www.vibrantlife.com/index.html "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 140 Calories; 8g Fat (44.0% calories from

fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 150mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 5296 0 0 0 0 2873 0 0 0