by Bhaktin Vladlena
Ingredients
4 medium tomatoes
1/8 teaspoon salt
1/2 cup chopped zucchini
3 tablespoons butter, divided
1-1/2 cups cooked rice
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon asafoetida (hing)
Directions
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
In a small skillet, saute zucchinis in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and asafoetida.
Stuff into tomato shells; dot with remaining butter.
Cover with a layer of cheese. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Offer to Krishna.
Yield: 4 servings.
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