Deliciously Healthy Stuffed Tomatoes

Last night, I got inspired to make something healthy for dinner, while browsing through Tracey Medeiros' new cookbook, The Vermont Farm Table.  Also the author of Dishing Up Vermont, I respect Tracey's taste and choice of great quality ingredients.  Although I don't always follow the recipe to a T, just like here, looking through the pages of this cookbook was inspirational.

What I also like is that Tracey does her due diligence to shine a spotlight on the local Vermont farms and the people who run them.  I like learning and seeing the people who make these magical ingredients, that soon after become key components to hearty, healthy and comforting meals.  The tomato recipe I used as inspiration was created in honor of the fabulous heirloom tomatoes grown at Your Farm in Fairlee, VT.  And from the looks of those ripe babies, Kevin and Laura Channell, who own this farm should be very proud.  Here's my own rendition.

Fooditka's Deliciously Healthy Stuffed Tomatoes - Inspired by Summer Stuffed Heirloom Tomatoes from The Vermont Farm Table cookbook

Ingredients (serves 2)
2 large tomatoes, cut in half and scooped out
2 garlic cloves, minced
1 small red onion, chopped
1 cup of baby bella mushrooms, sliced
2 tbs grated parmesan cheese
1/2 lb of chicken sausage, casings removed
Olive oil
Salt & pepper

Directions:
Preheat oven to 375 degrees.

Sautee the onions and garlic in olive oil for about 3-4 minutes, until softened.  Add mushrooms and chicken sausage and cook for another 5-6 minutes, until the meat is done.  Add salt and pepper.

Add above mixture into the scooped out tomatoes and sprinkle with parmesan cheese.  Place on an aluminum lined baking sheet and bake for about 20 minutes until the tops are golden brown.

Enjoy with a side salad, quinoa, cous-cous or just on their own. 

My Generously Stuffed Tomatoes

My philosophy is...if you've got a surplus of something, create a new dish, which is exactly where these stuffed tomatoes came from.  In the process of making a zucchini and chicken sausage casserole, I found myself with a lot of leftover orange zucchini.  Naturally not wanting it to go to waste, I thought it could create a  wonderful stuffing for the three ripe tomatoes I also happened to have lying around in the fridge.  Improvising a pretty easy dish, it was success all around, including getting high marks on the healthy scale.  I hope you get to try it at home and change it up in any way that suits you.

Fooditka's Stuffed Tomatoes

Ingredients (serves 2)
2 medium ripe tomatoes, cut in half and scooped out with a spoon (or your fingers)
1/2 cup of panko breadcrumbs
1/2 large orange zucchini, finely chopped
1/2 small yellow onion, chopped
1 garlic clove, minced
Olive oil
Salt and pepper to taste

Directions:
Preheat oven to 475 degrees.  Mix the panko with a little bit of oil, salt and pepper.

Sautee the onions and garlic, being careful not to let it burn.  Combine with the orange zucchini and cook for about 5-7 minutes until, soft and slightly golden brown.  Season with salt and pepper.

Place stuffing into the scooped out tomatoes and top with breadcrumbs.  Place all of this in a ceramic dish that has been slightly oiled.

Bake for about 10 minutes or until the top is golden brown.