Quinoa, Zucchini and Basil Stuffed Tomatoes

I bought a basket of tomatoes the other day, but when I got home I found that the majority of them were extremely ripe. As in, I'd never be able to use them up in my salads in time. So I needed a recipe to use several of them up at once. I debated on a pazanella, but I didn't have the bread on hand and really wanted to come up with something healthier. Then I thought about baked stuffed tomatoes...perfect! We've really been enjoying lighter meals lately, and especially those that have the flavors we associate with warmer weather.

This was so flavorful with the fresh basil and zucchini, and the quinoa kept it from being too heavy, as some of the grains I considered would've been. But even though it was light in taste, it was a fulfilling enough to be a meal for me when served with a big salad. Sage and Beckett had theirs as a side along with some grilled chicken breasts. Everyone was happy. But I was the happiest of all, because I claimed the fourth one to take for lunch the next day.

Quinoa, Zucchini and Basil Stuffed Tomatoes

4 medium sized tomatoes

1/3 cup uncooked quinoa, well rinsed

2/3 cup chicken or vegetable stock

2 tsp olive oil

3/4 cup chopped onion

1/2 medium zucchini, in small dice (about 1 cup)

sea salt and fresh ground pepper

1 large clove garlic, minced

1/4 cup minced fresh basil (I think using fresh is the key in this recipe)

2 tbsp shredded part-skim mozzarella

2 tbsp freshly grated parmesan, divided

1 tbsp chopped parsley leaves

Preheat oven to 375. Cut the top of each tomato and scoop out the insides, leaving about a 1/4 inch thick wall. Discard the seeds and core, and coarsely chop the flesh and set aside. Place the hollowed out tomatoes upside down on a paper towel lined plate.

Place rinsed quinoa and stock in a small saucepan. Bring to a boil. Cover, reduce heat and simmer for about 12 minutes or until liquid is absorbed. Uncover and set aside.

Meanwhile, heat oil in a large saute pan over medium heat. Add onion and zucchini, season with salt and pepper, and cook for 3-4 minutes, until becoming soft. Add garlic and cook for another minute. Stir in reserved tomato flesh and basil. After a minute or two, remove from heat.

Fluff quinoa and add to pan, along with mozzarella, 1 tbsp of the parmesan and the parsley. Mix well and taste. Adjust seasonings if needed.

Spoon mixture into each tomato, using the back of the spoon to pack it down. Sprinkle remaining parmesan over top of the stuffed tomatoes. Bake for 30 minutes.