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4 to 6 firm ripe tomatoes

4 to 6 firm ripe tomatoes comes together with Recipe Lentil And Bulgur Pilaf and Zucchini. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1/2
• 4

Method (preview)

1. 1

   Plain low-fat yogurt for garnish (optional)

2. 2

   Chopped fresh parsley and mint for garnish

3. 3

   Preheat the oven to 350 degrees. Oil a baking dish large enough to hold all the vegetables.

4. 4

   Cut the tops off the tomatoes, about 1/2 inch down from the stems, scoop out the seeds with a small spoon, and discard.

5. 5

   Gently scoop out some of the flesh, chop and mix with the pilaf.

6. 6

   Cut the zucchini in half lengthwise and steam for 5 minutes.

7. 7

   Scoop out the inner flesh to within 1/4 inch of the edges and chop the flesh.

8. 8

   Stir into the pilaf.

9. 9

   Carefully fill the tomatoes and zucchini with the pilaf and place in the baking dish.

10. 10

    Cover and heat through for 15 minutes.

11. 11

    Top with a spoonful of yogurt if you wish and sprinkle on parsley and minute just before serving.

12. 12

    Calories Fat Sodium Protein Carbohydrate Cholesterol