These are much easier to make than a traditional soufflé and are delicious
served with a green salad and a slice of whole-grain bread. Choose firm,
ripe tomatoes that will sit flat, not tip over.
- 4 large, firm, ripe tomatoes, 3/4 to 1 pound each
- 2 1/2 cups fresh corn kernels (about 5 ears)
- 3 large eggs
- 1/4 cup plus 1 Tbs. grated Parmesan cheese or soy Parmesan cheese
- 1/4 cup finely chopped fresh basil
- Preheat oven to 400F. Spray 9x13-inch baking pan with cooking spray; set aside.
- Cut half inch off top of tomatoes. Scoop out centers of tomatoes, leaving shells intact. Lightly sprinkle insides of shells with salt. Place cut side down on paper towels; let drain 30 minutes.
- Put 1 1/2 cups corn, eggs and 1/4 cup Parmesan cheese in food processor or blender; purée until smooth. Pour into bowl, and stir in remaining corn and basil. Season to taste with salt and pepper.
- Set tomato shells, cut sides up, in baking dish. Fill each with corn mixture, and sprinkle with remaining Parmesan.
- Bake 45 minutes, or until filling is set and tops are browned and slightly puffed. Remove, and let cool about 5 minutes. Carefully transfer tomatoes to plates. Serve immediately.
- Serving Size: Serves 4
- Calories: 210
- Carbohydrate Content: 28 g
- Cholesterol Content: 165 mg
- Fat Content: 8 g
- Fiber Content: 5 g
- Protein Content: 12 g
- Saturated Fat Content: 2 g
- Sodium Content: 320 mg
- Sugar Content: 9 g