Tomatoes Stuffed with Corn Soufflé
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.
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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.
Ingredients
- 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
Preparation
- Preheat oven to 400F. Spray 9×13-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.
Nutrition Information
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g