Moroccan Stuffed Tomatoes Recipes

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MOROCCAN STUFFED TOMATOES



Moroccan Stuffed Tomatoes image

Provided by Elaine Louie

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
6 medium ripe vine tomatoes, tops sliced off and seeds removed
Sea salt
1 medium onion, very thinly sliced
2 garlic cloves, minced
1 pound firm medium zucchini, trimmed and grated
3 tablespoons finely chopped cilantro
1/3 teaspoon chile flakes, or to taste
3 tablespoons toasted shelled pistachios.

Steps:

  • Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
  • Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
  • Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
  • Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1085 milligrams, Sugar 13 grams

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