Ricotta-Basil Stuffed Tomatoes

I think when I was browsing recipes I got caught up in how pretty these looked and forgot I don't really like tomatoes.  The plus side is that Mr. Kitchin really loved these.  I loved the filling, but wasn't digging the tomato shell.  I think next time I might stuff the filling into a bell pepper.  These bad boys are super low-calorie and high in protein.  Makes eight servings.

Ingredients:

• 8 Large, Beefsteak Tomatoes
• 2 Eggs
• 1 Cup Low-Fat Ricotta Cheese
• 1/4 Cup Finely Chopped Red Onion
• 1/4 Cup Fresh Basil, Chopped
• 2 Tbsp. + 6 Tbsp. Grated Parmesan Cheese
• 1 Clove Garlic, Minced
• 1 Cup Corn Kernels
• 1 Cup Zucchini, Diced
• 24 Thin Zucchini Slices
• 2 Cups Morningstar Farms Crumbles, Cooked

Directions:

• Preheat oven to 350°.
• Slice tops off tomatoes and hollow out, setting pulp aside.
• Discard half of pulp and rinse the other half to remove seeds and mush.
• Chop remaining pulp and set aside.
• Whisk together eggs and ricotta.
• Add in onions, basil, garlic, and 2 tbsp. cheese.
• Mix in corn, zucchini, and crumbles.
• Spoon mixture into hollowed out tomatoes until full.
• Top each tomato with 1/2 tbsp. cheese and three zucchini slices.
• Add tomato tops back on and bake for 45 minutes or until tops are browned.
• Allow to cool 10 minutes before serving.