Roasted Stuffed Tomatoes with Lentils, Zucchini and Shrimp

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Servings:

Quantity

Ingredients

8 each

Beefsteak tomatoes

1/4 cup

Extra virgin olive oil, divided

1/2 teaspoon

Dry oregano

1 teaspoon

Kosher salt, divided

1/2 teaspoon

Black pepper

1 bulb

Shallots, finely chopped

1 teaspoon

Fresh garlic, finely chopped

1/2 cup

Italian zucchini, small dice

1/2 pound

Raw shrimp (21-25 count), peeled, deveined and roughly chopped

1/2 teaspoon

Fresh thyme

1 each

Lemon, juiced

1, 14.28 oz. can

Carmelina Brands® Italian Lentils, rinsed and drained

1/4 cup

Feta cheese, crumbled

1 tablespoon

Italian parsley (garnish)

Preheat oven to 375°F. Slice the top off of each tomato (about ¼-inch down from top) and scoop out the cavity. Discard pulp or save for another use. Place hulled tomatoes on a sheet pan covered with aluminum foil. Brush the inside of the tomatoes with 2 tablespoons of olive oil, and season with oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast the tomatoes in a 375°F oven for 15 minutes, until slightly soft. Remove from oven and set aside. While tomatoes are roasting in the oven, in a large skillet, heat oil over medium-low heat. Add shallots and garlic, and sauté for a minute. Stir in zucchini, shrimp, thyme, lemon juice, and Carmelina Brands® Italian Lentils. Season mixture with remaining salt (3/4 teaspoon) and pepper (1/4 teaspoon), and stir to combine. Continue to cook the lentil-shrimp filling for 5 to 7 minutes, until shrimp are pink and cooked through. Remove from heat and carefully spoon the warm filling into each tomato cavity. Garnish each tomato with feta cheese and Italian parsley. Serve Roasted Stuffed Tomatoes warm or at room temperature. Mangia bene!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™