Zucchini and Couscous-Stuffed Tomatoes

Ingredients

• 1 (5.8-ounce) package roasted garlic-and-olive oil couscous (such as Near East)
• Cooking spray
• 1 cup diced zucchini (1 medium)
• 1/2 cup chopped onion (1/2 small)
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 large tomatoes (about 1 1/4 pounds)
• 4 teaspoons grated fresh Parmesan cheese

Preparation

1. 1. Preheat oven to 450°.
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 sauté 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 450° for 15 minutes or until tomatoes are soft and filling is thoroughly heated.