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BAKED TOMATOES STUFFED WITH ORZO, HERBS AND ZUCCHINI

Lotsa Pasta
by Michele Anna Jordan
For the best-tasting tomatoes, buy them only when they are in season, usually from July through October or November. These tomatoes make an excellent accompaniment to roasted chicken.
Yield: 4 servings.
Preparation time: 15 minutes.
Ready to serve: 35 minutes.
 

Ingredients
• 1 tablespoon kosher (coarse) salt plus more to taste
• 3/4 cup dry orzo (rice-shaped pasta) (3 oz.)
• 4 medium tomatoes
• Freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon minced garlic
• 2 small zucchini, diced
• 1 teaspoon minced fresh Italian parsley
• 1 teaspoon minced fresh oregano
• 1 teaspoon minced fresh thyme
• 4 teaspoons freshly grated Parmigiano-Reggiano cheese (3/4 oz.)
 

Directions
1. Heat oven to 350°F. Fill large pot two-thirds full of water; add 1 tablespoon salt. Bring to a boil over high heat. Cook orzo according to package directions; drain. Rinse and drain pasta thoroughly under cool water.

2. Meanwhile, cut off stem end of each tomato into 1/4-inch-thick slices. Discard ends; use spoon to scoop out and discard seeds and pulp from tomato, leaving shell. Season inside with salt and pepper.

3. Heat olive oil in small saucepan over medium-low heat until hot. Add garlic; saute 1 minute. Add zucchini; saute 3 to 4 minutes. Add herbs; season with salt and pepper. Remove from heat.

4. Toss zucchini mixture with cooked pasta; fill each tomato with orzo-zucchini mixture. Sprinkle 1 teaspoon cheese over each tomato; bake 20 minutes or until tomatoes soften and are sizzling hot.

Nutrition
Per serving: 200 calories, 11 g total fat (2 g saturated fat), 1 mg cholesterol, 410 mg sodium, 2 g fiber.