Cheesy Italian Stuffed Tomatoes
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Cheesy Italian Stuffed Tomatoes
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Filled with zucchini, olives and lots of cheese, these Cheesy Italian Stuffed Tomatoes are a perfect summertime side dish.
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Ingredients
- 4 ripe but firm beefsteak tomatoes
- 1/2 teaspoon salt
- 3 tablespoons olive oil divided
- 3 tablespoons minced parsley divided
- 2 cloves garlic minced, divided
- 1/2 cup breadcrumbs
- 1 medium zucchini chopped (about 1 1/2 cups)
- 1/2 cup chopped onion
- 2 cups fresh baby spinach coarsely chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 8 ounces mozzarella cheese cut into 1/2 inch cubes
- 1/2 cup Italian olives chopped
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Instructions
- Preheat the oven to 350°F.
- Cut about 1 inch off the top of each tomato. Use a spoon to scoop out the insides, leaving 1/4-1/2 inch shell, being careful not to cut into the outside of the tomatoes. Discard the pulp. Sprinkle the insides of the tomatoes with the salt and place upside down on a double layer of paper towels to drain.
- In a small bowl, combine 1 tablespoon of the oil, 1 tablespoon of the parsley, half of the garlic and the breadcrumbs. Stir until the breadcrumbs are coated and it is all mixed thoroughly.
- Heat the remaining 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the zucchini and onion and cook until translucent, 3-5 minutes. Add in the spinach and cook until it is wilted, about 1 minute longer. Stir in the remaining 2 tablespoons of parsley and the remaining garlic. Season with the oregano and the pepper. Remove from the heat and pour into a bowl. Let it sit for about 5 minutes, stirring occasionally, to slightly cool.
- Add the cubes of cheese and the olives to the zucchini mixture and stir to combine.
- Place the tomatoes, open side up, in a small baking dish. Divide the cheese and zucchini mixture between the tomatoes. Top with the breadcrumb mixture.
- Bake in the preheated oven until the tomatoes are soft and the topping is golden, about 30 minutes. Serve warm.
Notes
- adapted from: Better Homes and Gardens Italian 2014
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