Zucchini And Couscous-Stuffed Tomatoes

1. 1

   Preheat oven to 450u00b0.

2. 2

   Prepare couscous mix according to package directions, omitting fat.

3. 3

   While couscous stands, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and onion, and saute 4 minutes or until tender. Remove from heat, and stir in basil, 1/4 teaspoon salt, and pepper. Fluff couscous with a fork. Stir 3/4 cup couscous into zucchini mixture; reserve remaining couscous for another use.

4. 4

   Cut tomatoes in half crosswise; remove and discard pulp and seeds from tomato halves. Place tomato halves in an 8-inch square baking dish, and sprinkle evenly with remaining 1/4 teaspoon salt. Spoon zucchini mixture evenly into tomato halves. Sprinkle each stuffed tomato half with 1 teaspoon cheese.

5. 5

   Bake at 450u00b0 for 15 minutes or until tomatoes are soft and filling is thoroughly heated.

* Per serving · 4 servings · Values may vary.