Stuffed tomatoes with Goat cheese and zucchini

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat Oven 375

Step 2

Cut open the top of the tomatoes and let them drain

Step 3

Meanwhile heat 1 TBS oil and start shivering. Add fennel shallot and cook until softened (5 to 7 minutes)

Step 4

Stir in zucchini and cook until tender 10 min

Step 5

Stir in garlic and couscous until fragrant 1min

Step 6

Stir in Broth and bring to brief simmer. Off heat cover and let sit until liquid is absorbed and grains are tender about 5min

Step 7

Uncover and fluff. Stir in 1/4 cup parmesan goat cheese walnut and basil. Seasons with salt and pepper

Step 8

Put tomatoes on sheet and fill with grains. Add remaining 1/4 cup parmesan.

Step 9

Bake about 20min