Heirloom Tomatoes Stuffed with Corn and Zucchini Succotash
- 8 slightly firm medium heirloom tomatoes
- 3 tablespoons vegetable oil, divided
- 2 cups white corn kernels (cut from 3 to 4 ears)
- 2 cups chopped onions
- 2 garlic cloves, peeled
- 1 cup chopped tomatoes
- 3 cups 1/4-inch cubes zucchini (from about 12 ounces)
- 2 tablespoons chopped fresh epazote or cilantro
- 1 teaspoon dried oregano (preferably Mexican oregano)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 1/4-inch cubes zucchini (3 cups)
- Corn, white (2 cups)
- Epazote or cilantro, fresh (2 tablespoons)
- Heirloom tomatoes, slightly firm medium (8)
- Onions (2 cups)
- Oregano, dried (1 teaspoon)
- Tomatoes (1 cup)
- Cooking & Baking
- Garlic cloves (2)
- Vegetable oil (3 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Published September 1, 2009 (3 years ago).
2 people saved this recipe.
