These stuffed tomatoes look impressive, but they are simple to make and can be prepared up to a day ahead as an easy side dish for weeknight meals. Plus, it’s an easy way to pack a variety of vegetables into one meal, as the tomatoes are stuffed with zucchini, onion, spinach, and carrot along with fiber-rich brown basmati rice. For more details about how to make this dish watch a video demonstration here.

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Ingredients

  • 4 large tomatoes, with tops cut off and pulp removed
  • 1 zucchini, grated
  • 1/2 onion, grated
  • 2 cloves garlic, grated
  • 3 cloves garlic, whole
  • 1/4 bunch parsley, chopped
  • 1 handful baby spinach, chopped
  • 1 carrot, grated
  • 1/3 cup brown basmati rice
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F.

  2. Mix the chopped and grated ingredients together with the rice. Stuff the mixture into the tomatoes so each one is about three-quarters full. Put the tops back on the tomatoes.

  3. In a 9-inch dish, add tomato pulp, 2 cups water, and whole garlic cloves. Put tomatoes in the dish and cover with foil. Place the dish in the oven and cook for about 45 minutes.

  4. Before serving, let the tomatoes sit covered for about 20 minutes.

Nutritional Information

Calories
117
Total Fat
1g
Saturated Fat
0.2g
Cholesterol
0mg
Sodium
59mg
Carbohydrates
25.5g
Dietary Fiber
5g
Sugars
7g
Protein
4.5g
YIELD:

4 servings