Best Moroccan Stuffed Tomatoes Recipes

MOROCCAN STUFFED TOMATOES

Moroccan Stuffed Tomatoes image

Provided by Elaine Louie

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
6 medium ripe vine tomatoes, tops sliced off and seeds removed
Sea salt
1 medium onion, very thinly sliced
2 garlic cloves, minced
1 pound firm medium zucchini, trimmed and grated
3 tablespoons finely chopped cilantro
1/3 teaspoon chile flakes, or to taste
3 tablespoons toasted shelled pistachios.

Steps:

Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1085 milligrams, Sugar 13 grams

TOMATOES WITH MOROCCAN-STYLE FISH STUFFING

Tomatoes with Moroccan-Style Fish Stuffing image

Categories Fish Tomato Side Wheat/Gluten-Free Lemon Summer Brine Gourmet Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 12

Ingredients

four 1/2-pound tomatoes
4 tablespoons olive oil, or to taste
1 pound scrod fillet or other firm-fleshed white fish fillet
2 tablespoons dry white wine
2 tablespoons finely chopped peel from quick preserved lemons
For quick preserved lemons:
6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths
6 tablespoons coarse salt
about 1 cup fresh lemon juice
1 tablespoon brine from quick preserved lemons
2 tablespoons minced fresh coriander
2 teaspoons fresh lemon juice, or to taste

Steps:

Cut off the top third of each tomato, scoop out the seeds and pulp with a grapefruit knife, leaving 1/3-inch-thick shells, and reserve the tops and pulp for another use. Sprinkle the insides of the tomatoes with salt and invert the tomatoes on a rack to drain for 30 minutes.
In a non-stick skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the scrod for 1 minute on each side. Add the wine to the skillet and cook the fish, covered, over moderately low heat for 3 to 6 minutes, or until it just flakes. Remove the skillet from the heat and let the fish cool. Flake the fish into a bowl and stir in the preserved lemon peel and brine, the coriander, the lemon juice, and 2 tablespoons of the remaining oil. Divide the mixture among the tomato shells and drizzle it with the remaining 1 tablespoon oil.
To make quick preserved lemons:
In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.