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Roasted Stuffed Tomatoes

Couscous, zucchini and fontina


Serves 2
Active Time:
~15 min
Total Time:
~50 min


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.


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.


Roast tomatoes

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



  • 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.