Zucchini and Couscous-Stuffed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 15 minutes; Cook: 24 minutes Ingredients:
1 (5.8-ounce) package roasted garlic-and-olive oil couscous (such as near east) |
cooking spray |
1 cup diced zucchini (1 medium) |
1/2 cup chopped onion (1/2 small) |
1/4 cup chopped fresh basil |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
2 large tomatoes (about 1 1/4 pounds) |
4 teaspoons grated fresh parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Prepare couscous mix according to package directions, omitting fat.
3. While couscous stands, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and onion, and sauté 4 minutes or until tender. Remove from heat, and stir in basil, 1/4 teaspoon salt, and pepper. Fluff couscous with a fork. Stir 3/4 cup couscous into zucchini mixture; reserve remaining couscous for another use.
4. Cut tomatoes in half crosswise; remove and discard pulp and seeds from tomato halves. Place tomato halves in an 8-inch square baking dish, and sprinkle evenly with remaining 1/4 teaspoon salt. Spoon zucchini mixture evenly into tomato halves. Sprinkle each stuffed tomato half with 1 teaspoon cheese.
5. Bake at 450° for 15 minutes or until tomatoes are soft and filling is thoroughly heated.
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