Roasted Stuffed Tomatoes

Roasted Stuffed Tomatoes

Couscous, zucchini and fontina

Created by Brava



Active Time

~15 min

Total Time

~50 min


  • ¾ cup whole wheat couscous
  • 9-12 ripe tomatoes
  • 1 shallot, minced
  • 3 garlic cloves, thinly sliced
  • ½ cup chopped yellow zucchini (½-inch pieces)
  • ½ cup fontina, diced (½-inch pieces)
  • 3 green onions, thinly sliced
  • ½ cup panko breadcrumbs

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper


Brava Chef's Pan

small saucepan with lid

mixing bowls

Nutrition Information

Allergens: Tree nuts, Wheat (Gluten), Milk


  • Lunch
  • Dinner
  • Vegetarian
  • Brava Accessory
  • Chef's Pan
  • Fall
  • Middle Eastern
  • Recipes
  • Vegetables
  • Weeknight

  1. 1

    Cook couscous

    • In small saucepan, bring 1 cup water and ½ teaspoon salt to a boil, then remove from heat.
    • Immediately add couscous and stir to combine. Cover with tight-fitting lid and let stand at room temperature for 5 minutes to finish cooking.
    • When couscous is finished fluff with a fork.

  2. 2

    Prep tomatoes and vegetables

    • Cut a thin slice off the top of each tomato.
    • Using a spoon or melon baller, scoop out inside of tomatoes; reserve scooped out tomato flesh in a bowl.
    • In same bowl, combine tomato flesh, shallots, garlic, zucchini, fontina, green onions, couscous and a few pinches of salt and pepper; stir well.
    • In a separate bowl stir together panko and 1 tablespoon extra-virgin olive oil.
    • Fill each tomato with couscous mixture and top with bread crumb mixture.
    • Arrange tomatoes, cut sides up in Brava Chef’s Pan.

  3. 3

    Roast tomatoes

    • Press green button to begin preheating.
    • Once preheated, slide Chef’s Pan into top shelf and press green button to begin baking.

  4. 4


    • When your food is done, transfer to serving platter or individual plates.
    • Drizzle each tomato with a glug of extra-virgin olive oil. Serve warm or at room temperature.