Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 2


1 tbsp olive oil
1 small zucchini, minced
½ medium onion, minced
1 garlic clove, minced
⅔ cup cooked orzo
½ tsp salt
2 tsp dried oregano
6 medium round tomatoes (not Roma)


1. Preheat the oven to 350ºF.
2. Heat the olive oil in a large sauté pan over medium-high heat. Add the zucchini, onion, and garlic and
sauté for 15 minutes, or until the vegetables turn golden.
3. Add the orzo, salt, and oregano and stir to heat through. Remove the pan from the heat and set aside.
4. Cut about ½ inch from the top of each tomato. With a paring knife, cut around the inner core of the tomato to remove about half of the flesh.
5. Stuff each tomato with the orzo mixture. Arrange the tomatoes in a baking dish, and roast the tomatoes for about 15 minutes until they’re soft.
6. Don’t overcook them or they won’t hold together. If desired, this can also be served without roasting the tomatoes.


Calories: 241;

Fat: 8g;

Carbs: 38g;

Protein: 7g