Zucchini and Couscous-Stuffed Tomatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup basil fresh chopped
• 5.8 ounce roasted garlic-and-olive oil couscous (such as Near East)
• 0.5 cup onion chopped ()
• 4 teaspoons parmesan cheese fresh grated
• 0.5 teaspoon salt divided
• 1.3 pounds tomatoes 
• 1 cup zucchini diced (1 medium)

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 45
2. Prepare couscous mix according to package directions, omitting fat.
3. While couscous stands, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add zucchini and onion, and saut 4 minutes or until tender.
5. 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.
6. Cut tomatoes in half crosswise; remove and discard pulp and seeds from tomato halves.
7. 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.
8. Sprinkle each stuffed tomato half with 1 teaspoon cheese.
9. Bake at 450 for 15 minutes or until tomatoes are soft and filling is thoroughly heated.