Ricotta-Stuffed Tomatoes

You know what really bugs/annoys/perturbs/irks me? Better yet, ya know what really gets my goat? When people don’t respond to an email until they have time to write a friggin’ book. I, quite frankly, would rather hear from you in small increments than in your semi-annual tome. And so I must confess: I’ve been procrastinating posting because I haven’t had time to do it properly. I am sorry. Screw proper-ness. Here’s a recipe:

(Adapted from Vegetarian Times)

4-8 large tomatoes

2 eggs

1 cup low-fat ricotta cheese

1 cup corn kernels

2 medium zucchini, 1 diced and 1 sliced into very thin slivers

Nino’s pesto (I just realized that I didn’t measure this. I’m guessing ¼ cup. Click here for the recipe.)

1. Preheat oven to 350° and spray a baking dish with olive oil.

2. Slice the tops off the tomatoes and scoop out the pulp, but don’t be too diligent about scooping—you want it to be a tomato, not a tomato-like vessel.

3. Combine the eggs and ricotta in a medium bowl and whisk until smooth. Add the corn, diced zucchini and pesto. Stir to combine.

4. Stuff the tomatoes with the ricotta mixture and top with zucchini slices. You will most likely have more stuffing and zucchini slices than you can fit in the tomatoes. Place the stuffed tomatoes and the extra stuffing in the baking dish. Top the extra stuffing with the leftover zucchini slices.

5. Bake for 45 minutes, until the filling is puffed up and slightly browned.