Stuffed with Corn and Zucchini Succotash
8 slightly firm medium heirloom tomatoes
3 tablespoons vegetable oil, divided
2 cups white corn kernels (cut from 3 to 4 ears)
2 cups chopped onions
2 garlic cloves, peeled
1 cup chopped tomatoes
3 cups ¼-inch cubes zucchini (from about 12 ounces)
2 tablespoons chopped fresh epazote or cilantro
1 teaspoon dried oregano (preferably Mexican oregano)
1. Core whole tomatoes, creating 2½-inch opening at top.
Using melon baller, scoop out tomato, transferring juices and pulp to
small bowl (for filling). Turn tomatoes, cut side down, onto paper
towels to drain.
2. Heat 1 tablespoon oil in large deep skillet over medium-high heat 1
to 2 minutes. Add corn and toss until tender and beginning to color, 2
to 3 minutes. Using slotted spoon, transfer corn to medium bowl. Add
remaining 2 tablespoons oil to same skillet. Add onions and
sauté until translucent, about 4 minutes. Using garlic
press, squeeze in garlic; stir 30 seconds. Add chopped tomatoes and
reserved tomato pulp and juices. Sauté until tomatoes are
soft, about 5 minutes. Mix in zucchini, epazote, oregano, and corn.
Sauté until sauce thickens and zucchini is just tender,
about 8 minutes. Season generously with salt and pepper.
3. Arrange tomato shells, cut side up, on small baking sheet. Spoon in
filling, mounding high. Can be made 2 hours ahead. Let filled tomatoes
stand at room temperature.
Preheat oven to 350°F. Bake tomatoes until filling is heated
through and tomato shells are just tender, about 25 minutes.
Recipe from bonappetit.com.
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