Lemon, Garlic, And Cilantro Baked Stuffed Tomatoes Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
250
FAT
44%
CHOL
46%
SOD
20%

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Ingredients for 4 servings

1 large lemon, zested, about 2 tablespoons

1/4 cup chopped fresh cilantro leaves

1 cup whole milk ricotta cheese

2 beefsteak tomatoes

Salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

2 cloves garlic, chopped

1 egg yolk

1/3 cup grated Parmigiano-Reggiano

2 scallions, finely chopped

3/4 cup flat-leaf parsley, chopped

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