Ricotta-Basil Stuffed Tomatoes
Created on 8/11/11

8 large beefsteak tomatoes

2 large eggs

1 cup low-fat ricotta cheese

¼ cup finely chopped onion

¼ cup chopped fresh basil (do not adjust this the flavor was perfect)

2 tablespoons plus 4 teaspoon grated fresh Parmesan cheese, divided

1 clove garlic, minced (about 1 teaspoon)

1 cup fresh corn cut off the cob

1 cup diced zucchini plus 24 thin zucchini slices

Preheat the oven to 350 degrees F. Slice the tops off the tomatoes and scoop pulp out of centers so that the filling can be stuffed inside the tomato. Discard half of the tomato pulp or reserve for another use. Finely chop the balance of the tomato pulp. Whisk together eggs and ricotta in a bowl until smooth. Add onion, basil, 2 tablespoons of the Parmesan, garlic, corn, diced zucchini and chopped tomato pulp; stir until combined. Fill each tomato just to the top with ½ cup of ricotta mixture, then sprinkle with ½ teaspoon of Parmesan cheese followed by 3 zucchini slices and cover with tomato top. Place in a baking dish. Bake 45 minutes or until filling is pulled up and tops are browned. Remove from oven and let stand 10 minutes before serving.