4 lg. beefsteak tomatoes
1/4 t. salt, or to taste
1 onion, chopped
2 T. oil
1/2 lb. zucchini, cut into quarter-inch pieces
1 .p fresh or frozen corn
2 garlic cloves, crushed
2 T. parsley, chopped
Cut off and reserve the tops of the tomatoes; scoop out the pulp. Chop the pulp and season with salt. Place pulp in greased shallow baking dish. Sprinkle the inside of each tomato with salt and turn upside down on paper towel to drain. Preheat oven to 400° F. To make the stuffing, sauté the onion in oil 4 minutes; add zucchini, corn, garlic, and parsley. Cook gently until zucchini is tender (5 minutes or less). Spoon mixture into tomatoes. Stand the tomatoes in baking dish on top of pulp; replace tops and bake for 12 to 15 minutes or until tomatoes are just tender. Garnish with coriander sprigs and serve hot. Serves: 4.
Calories per serving: 140; protein: 3.5 grams; fat: 7.3 grams; beta-carotene: 1,793 IU.
Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.