End of summer vegetables zucchini, corn, basil and tomatoes for a delightful way to eat  your protein and vegetables.

Ricotta-Basil Stuffed Tomatoes

Makes approximately 4 servings

Ingredients

4 large beefsteak tomatoes

1 large egg

1/2 cup low-fat ricotta cheese

1/8 cup finely chopped red onion

1/8 cup chopped fresh basil

1 Tbs. plus 2 tsp. grated Parmesan cheese, divided

½ clove garlic, minced (½ tsp.)

½ cup corn kernels

½ cup diced zucchini plus 12 very thin zucchini slices

Directions

1. Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.
2. Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 1 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.
3. Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.
4. Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.

Nutrition per serving (1 stuffed tomato):  Calories 130; Fat 5g; Carbohydrates 18g; Protein 9g.

Recipe from Vegetarian Times: https://www.vegetariantimes.com/recipes/ricotta-basil-stuffed-tomatoes

Spaghetti Squash Lasagna with Broccolini

Makes 4 servings

Ingredients

1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded

1 tablespoon extra-virgin olive oil

1 bunch broccolini, chopped

4 cloves garlic, minced

¼ teaspoon crushed red pepper (optional)

2 tablespoons water

1 cup shredded part-skim mozzarella cheese, divided

¼ cup shredded Parmesan cheese, divided

¾ teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon ground pepper

Directions

1. Position racks in upper and lower thirds of oven; preheat to 450°F.
2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.
5. Bake on the lower rack for 10 minutes. Move to the upper rack; turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Nutrition per serving (1/2 stuffed squash): Calories 194; Fat 11g; Carbohydrate 15g; Protein 11g.

Recipe from Eating Well Magazine:  http://www.eatingwell.com/recipe/252696/spaghetti-squash-lasagna-with-broccolini/.