It isn't often you come across a main dish featuring herb heavy Boursin cheese. But these pretty stuffed tomatoes embrace the creaminess by mixing with pasta and melted Parmigiano Reggiano.
Recipe: Stuffed Tomatoes with Orzo and Boursin
Collect the last of summer's zucchini and give them fal-lish flair with a chili-esque stuffing. Serve with a tasty combination of store-bought salsa and jicama for a real punch.
Recipe: Stuffed Zucchini with Red Beans, Rice and Chunky Salsa
A cornmeal pie of sorts, this polenta casserole is stuffed to the brim with seasonal veggies. A topping of melted mozzarella ties it all together.
Recipe: Polenta with Eggplant, Tomatoes and White Beans
Serve hollowed out red peppers filled with feta, couscous and green beans for a vegetarian-friendly main course.
Recipe: Stuffed Red Peppers with Couscous and Green Beans
Stuffed veggies come "fall" circle in this winter squash serving. Go ahead and do double-duty by pulling together the sweet barley filling while the squash becomes tender in the oven.
Recipe: Stuffed Acorn Squash with Barley, Apples and Walnuts
Ditch the meat in a vegetarian friendly casserole! Easy to throw together and even easier to enjoy, this dish is a real beauty with bright veggies peeking out of its cheesy orzo base.
Recipe: Orzo Casserole with Summer Squash and Carrots
Leeks often get left out of the spotlight. But here they shine in a fabulous breadcrumb-topped gratin with fragrant rosemary and gourmet goat cheese.
Recipe: Brown Rice Gratin with Zucchini, Leeks and Goat Cheese
Here is another baked tomato recipe we love, this one featuring Japanese breadcrumbs (also known as panko), peppers and zucchini. And this is a simple stuff, only requiring four steps of prep.
Recipe: Stuffed Tomatoes with Panko and Summer Vegetables
Mix and match these beautiful brunch recipes, both savory and sweet, for a midday meal to remember.
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