Moroccan Stuffed Tomatoes

Preparation

1. Step 1

   Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.

2. Step 2

   Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.

3. Step 3

   Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.

4. Step 4

   Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.