• Pasolivo Greek Stuffed Tomatoes Recipe on tabletop next to Pasolivo Tuscan Olive Oil
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Greek Stuffed Tomatoes

Greek Stuffed Tomatoes

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If you're looking for a delicious and nutritious vegetarian entree, look no further! These stuffed tomatoes are packed with amazing flavor and essential nutrients.

Ingredients
Preparation
  1. Toss the grated zucchini with a generous pinch of Pasolivo Kosher Flake Sea Salt and place on a paper towel lined plate. Set aside to drain for 10 minutes.
  2. Meanwhile, prepare the tomatoes. Using a paring knife, cut the tops off the tomatoes like a jack-o™-lantern and scoop the flesh into a large bowl, discarding the larger, tough core pieces. Set the bowl aside.
  3. Sprinkle the insides of the tomatoes with salt and the top pieces. Leave the tomatoes upside down to drain on the paper towel lined plate while you make the filling.
  4. For the filling, add the feta to the bowl with the tomato pulp and whisk together 8until no large clumps of feta remain. Add 2 Tbsp. Pasolivo Tuscan Olive Oil, rice, garlic, herbs, Pasolivo Smokey Sriracha Sauce, pepper, and ½ tsp. Pasolivo Kosher Flake Sea Salt.
  5. Wring out as much moisture from the zucchini as possible then add it to the rice mixture. Stir to combine and se
    6. t the filling aside to marinate for 30 minutes.
  6. Set the oven to 350°F.
  7. Stuff the tomatoes ¾ full with the rice mixture. Put the tops back on the tomatoes then place them in an oiled 9 by 12 baking dish. Drizzle the tops with more Tuscan Olive Oil, then bake for 45 minutes to 1 hour on the middle rack-- until the rice is just shy of al dente (it will continue to cook as the tomatoes cool) and the outsides of the tomatoes begin to brown.
  8. Let the tomatoes rest for at least 15 minutes before serving, ideally 30 to 40 minutes as this dish is best served at room temperature. Enjoy!
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