Stuffed Tomatoes with Couscous and Zucchini

Stuffed Tomatoes with Couscous and Zucchini is a delightful vegetarian entrée that elevates the humble tomato to a delicious and hearty dish. The recipe focuses on addressing the common issue of drab and soggy fillings that often plague stuffed tomatoes. To ensure a flavorful and satisfying result, this recipe employs a clever technique that draws out excess liquid from the tomatoes, allowing them to hold a generous filling without becoming waterlogged.

This recipe celebrates the natural bounty of tomatoes, elevating them to a standout main course that will delight both vegetarians and non-vegetarians alike. It’s a perfect option for a wholesome weeknight dinner or a special occasion meal when you want to impress with vibrant flavors and wholesome ingredients.

SERVES 4

INGREDIENTS:

• 8 large tomatoes (8 ounces each)
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine
• 2 shallots, minced
• 1 zucchini (8 ounces), cut into ¼-inch pieces
• 4 garlic cloves, minced
• ⅔ cup whole-wheat couscous
• ¾ cup vegetable broth
• 2 ounces Parmesan cheese, grated (1 cup)
• 2 ounces goat cheese, crumbled (½ cup)
• ¼ cup chopped fresh basil

INSTRUCTIONS:

1. Slice the top ⅛ inch off each tomato and carefully remove the core and seeds from inside. Sprinkle the inside of each tomato with ⅛ teaspoon of salt. Place the tomatoes upside down on several layers of paper towels and let them drain for 30 minutes.
2. Meanwhile, preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the upper-middle position. In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped fennel and minced shallots, cooking until softened and lightly browned, about 10 to 12 minutes.
3. Stir in the diced zucchini and cook until tender, approximately 5 minutes. Add the minced garlic and cook until fragrant, around 30 seconds. Stir in the whole-wheat couscous and toast it lightly for 1 to 2 minutes. Pour in the vegetable broth and bring it to a brief simmer. Remove the saucepan from heat, cover it, and let the couscous sit for 5 minutes. Use a fork to gently fluff the couscous, then stir in ½ cup of grated Parmesan, crumbled goat cheese, and chopped basil. Season the mixture with salt and pepper to taste.
4. Pat the inside of each tomato dry with paper towels. Arrange the tomatoes, cut side up, in a 13 by 9-inch baking dish lined with aluminum foil. Brush the cut edges of the tomatoes with the remaining 1 tablespoon of olive oil. Fill the tomatoes with the couscous mixture, packing it lightly with the back of a spoon. Sprinkle the tops with the remaining ½ cup of grated Parmesan.
5. Bake the stuffed tomatoes until the cheese is lightly browned and the tomatoes are tender, which typically takes around 15 minutes. Serve this delectable dish as a flavorful and satisfying vegetarian entrée.

Preparing Tomatoes for Stuffing:

• Using a sharp knife, slice the top ⅛ inch off each tomato.
• Using your fingers or a paring knife, remove and discard the core and any seeds inside the tomato.
• Sprinkle the inside of each tomato with ⅛ teaspoon of salt, then place the tomatoes upside down on paper towels and let them drain for 30 minutes.

By following this recipe, you’ll create a visually appealing and mouthwatering dish that showcases the vibrant flavors of tomatoes, coupled with the delightful combination of couscous and zucchini. The Stuffed Tomatoes with Couscous and Zucchini offer a satisfying and nutritious meal that is sure to impress your family and guests. Enjoy the blend of textures and tastes that make this recipe a true winner in vegetarian cuisine.