Moroccan Stuffed Tomatoes

• 2 tablespoons olive oil, plus more for greasing the pan
• 8 medium globe tomatoes
• Salt to taste
• 1/2 cup shelled unsalted (raw) pistachios
• 1 medium yellow onion, halved and thinly sliced
• 3 to 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red chile flakes, or to taste
• 1 pound zucchini (about 3 medium), coarsely grated
• 1/2 cup chopped fresh parsley, divided

1. Preheat the oven to 350u0b0 F and position a rack in the middle. Lightly brush a 9- x 13-inch baking dish with olive oil.
2. Cut each tomato in half around the equator and use a spoon to scoop out the insides. Sprinkle the cleaned cavity of each tomato lightly with salt, then lay the tomato halves cut side down on paper towels to drain while you prep the filling.
3. In a large skillet, toast pistachios over medium heat, stirring frequently, until they're golden and fragrant. Transfer the nuts to a cutting board and roughly chop; set aside.
4. Return the skillet to the heat, add oil, and increase the heat to medium-high. When the oil shimmers, add onion and cook, stirring occasionally, for 8 to 10 minutes, or until the onion is very soft and starting to brown. Add garlic, thyme, and chile flakes, and saute for 30 seconds to a minute, or until fragrant. Add zucchini and saute for about 2 minutes, or until the zucchini is just beginning to soften. Remove from the heat and mix in pistachios and about 3/4 of the parsley. Season with salt to taste.
5. Place the drained tomato halves, cut side up, in the greased baking dish. Divide the filling evenly among the tomatoes. Bake for 40 to 50 minutes, or until the tomatoes are soft and the filling is golden on top.
6. Remove the tomatoes from the oven, and let cool for at least 10 minutes. Top each tomato with some of the reserved parsley. Serve warm or at room temperature.

olive oil, tomatoes, salt, pistachios, yellow onion, garlic, thyme, red chile, zucchini, fresh parsley

Taken from food52.com/recipes/24193-moroccan-stuffed-tomatoes (may not work)