Corn and Zucchini Stuffed Tomatoes

Servings 4 people


  • 4 large tomatoes
  • 1 large egg
  • 1/3 cup low fat Ricotta cheese
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon grated Parmesan cheese divided
  • 1 clove garlic minced
  • 1/2 cup frozen whole kernel corn thawed
  • 1 cup zucchini divided into 12 thin slices plus 1/2diced
  • 4 teaspoons chopped fresh chives
  • 4 teaspoons chopped fresh oregano leaves


  • Preheat oven to 350 degrees.
  • Slice tops off of the tomatoes and scoop the pulp out of the centers to make stuffable shells; set aside. Discard half of the tomato pulp then remove seeds from remaining pulp and chop finely; set aside.
  • In a medium bowl, whisk together egg and Ricotta until smooth; stir in red onion, basil, half of the Parmesan and the garlic.
  • Add corn, diced zucchini, and chopped tomato pulp; blend well.
  • Fill each tomato shell just to the top with about 1/2 cup of the Ricotta mixture then sprinkle with remaining Parmesan cheese; top each with 3 zucchini slices and a tomato top.
  • Place in a large baking dish; bake for 45 minutes or until filling is puffed up and tops are browned. Let stand for 10 minutes before serving.
  • Garnish each tomato with 1 teaspoon of chopped chives and 1 teaspoon of chopped oregano.


LC SERVING SUGGESTION: Sliced English cucumber drizzled with lemon juice and olive oil and sprinkled with chopped fresh dill.
SERVING SUGGESTION: Add whole grain rolls and butter.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: per serving: 111 Calories; 3g Fat; 8g Protein; 16g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 155mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat.
Points: 3
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