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Cheesy Italian Stuffed Tomatoes
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Cheesy Italian Stuffed Tomatoes

Filled with zucchini, olives and lots of cheese, these Cheesy Italian Stuffed Tomatoes are a perfect summertime side dish.

Prep Time
15 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 servings
Course: Side Dish
Cuisine: Italian

Ingredients

  • 4 beefsteak tomato ripe but firm
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil divided
  • 3 tablespoons parsley divided, minced
  • 2 cloves garlic minced, divided
  • 1/2 cup breadcrumbs
  • 1 zucchini chopped (about 1 1/2 cups, medium
  • 1/2 cup onion chopped
  • 2 cups spinach coarsely chopped, fresh baby
  • 1 teaspoon oregano dried
  • 1/4 teaspoon black pepper
  • 8 ounces mozzarella cheese cut into 1/2 inch cubes
  • 1/2 cup Italian olives chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cubes of cheese and the olives to the zucchini mixture and stir to combine.
  6. 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.
  7. 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