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
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
- 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.
- 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.
- 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.
- 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
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
- Position racks in upper and lower thirds of oven; preheat to 450°F.
- 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.)
- 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.
- 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.
- 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/.