Moroccan Stuffed Tomatoes

By SFCook

More Mediterranean than truly Moroccan, this is a stuffed tomato dish without the usual carbs or dairy.

Ingredients

• 3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
• 6 medium ripe vine tomatoes, tops sliced off and seeds removed
• Sea salt
• 1 medium onion, very thinly sliced
• 2 garlic cloves, minced
• 1 pound firm medium zucchini, trimmed and grated
• 3 tablespoons finely chopped cilantro
• 1/3 teaspoon chile flakes, or to taste
• 3 tablespoons toasted shelled pistachios.

Details

Servings 3
Cooking time 75mins
Adapted from cooking.nytimes.com

Preparation

Step 1

Step 1 Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.

Step 2 Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.

Step 3 Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.

Step 4 Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.