I made up this recipe, and if you know anything about my cooking, you know I don't measure or time anything, so this is a good guess at proportions of what goes into stuffed tomatoes.
Garden Stuffed Tomatoes
This recipe makes 2 stuffed tomatoes. Adjust as needed.
1/2 Zucchini, diced
1/2 Onion, diced
2 cloves garlic, diced
2 large round tomatoes
1 cup corn
1/2 cup dry quinoa or bulgar or other grain
Cheese - Italian Mix
pinch of dried thyme
pinch of dried parsley
fresh basil
salt & pepper
Preheat oven to 375 degrees.
Cook quinoa in 1 cup of salted water or vegetable broth until liquid is absorbed and the grains are tender. (They will release little curly-q's when cooked).
Hollow out two large tomatoes, keeping the insides, juice and all, and dice the insides. Cook the hollowed out tomatoes in the oven for 10 minutes. Meanwhile, saute onion in a splash of olive oil until tender. Add all the veggies, including tomato dices and their juice. Add spices. Saute until all the veggies are tender and the tomato juice has reduced, then add the cooked quinoa. Stir to combine and remove from heat. Add about 1/4 cup of cheese (or however much you like) and stir to combine. Remove tomatoes from the oven and stuff with the vegetable mixture. Top with more cheese. Crank up the oven to broil, and broil until the cheese is bubbly.
You will have leftover vegetable mix, enough for another tomato, if you wish, or just eat it on the side!
This looks really yummy!! Actually, I make something very similar with red peppers instead of tomato and brown rice instead of quinoa (which I don't care for). It also has tomatoes in it and is very yumtastic!
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