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Greek Stuffed Tomatoes
Greek Stuffed Tomatoes
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Full Product Description
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
- 1 medium zucchini, grated
- 6 large firm tomatoes
- Pasolivo Kosher Flake Sea Salt
- 1/4 cup feta
- Pasolivo Tuscan Olive Oil
- ½ cup arborio rice
- 2 cloves garlic, minced
- 2 Tbsp. minced fennel fronds or dill
- 2 Tbsp. minced parsley
- 2 Tbsp. minced mint
- 1 tsp. minced thyme
- 1 Tbsp. Pasolivo Smokey Sriracha Sauce
- ¼ tsp. freshly ground pepper
Preparation
- 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.
- Meanwhile, prepare the tomatoes. Using a paring knife, cut the tops off the tomatoes like a jack-oâ„¢-lantern and scoop the flesh into a large bowl, discarding the larger, tough core pieces. Set the bowl aside.
- 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.
- 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.
- Wring out as much moisture from the zucchini as possible then add it to the rice mixture. Stir to combine and se t the filling aside to marinate for 30 minutes.
- Set the oven to 350°F.
- 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.
- 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!