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Tomatoes are stuffed with zucchini, summer squash, onion, garlic and flavored with basil, thyme and Parmesan Cheese.
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5 from 10 votes

Taste of Summer Stuffed Tomatoes

Ripe tomatoes stuffed with diced zucchini, yellow squash, garlic, chopped onions, basil, thyme and topped with fresh grated Parmesan cheese
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: vegetable side
Cuisine: American-Italian
Servings: 2
Calories: 176kcal

Ingredients

  • 2 large tomatoes
  • 1 Tablespoon olive oil
  • ¼ cup chopped onions
  • 2 teaspoons minced garlic
  • 1 small zucchini diced
  • 1 small yellow squash diced
  • 3 teaspoons chopped basil -- 1 of the teaspoons will be for sprinkling on top.
  • ½ teaspoon chopped thyme
  • Salt and freshly ground black pepper
  • 4 tablespoons freshly grated Parmesan cheese

Instructions

  • Preheat the oven to 450 F.
  • Cut the top ½-inch off tomatoes and reserve. Remove seeds, juice and pulp from tomatoes, leaving ½-inch thick shells. Finely chop tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down, on a plate lines with paper towels until ready to assemble and bake.
  • In a skillet, heat the oil over medium heat. Add onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini and squash. Saute until the vegetables just soften and most of the juice has evaporated, about 4 minutes. Stir in 2 teaspoons basil and the thyme. Season, to taste, with salt and freshy ground black pepper. Remove from the heat and let cool slightly. **
  • Place the tomato shells in an oiled baking dish. Put 1 tablespoon of Parmesan cheese in the bottom of each tomato. Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the upper rack fo the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden brown, about 8- 10 minutes.
  • Remove from the oven and garnish each with ½ teaspoon of the remaining basil. Serve hot.

Notes

  • ** You can pause here and when ready to bake stuff the tomatoes with the filling then bake in the preheated oven.
  • This recipe is easily doubled, tripled or made into however many tomatoes you need and want.
  • You can also use grated mozzarella cheese instead of the Parmesan. We've done it both ways.
  • Inspired by an Emeril TV episode.

Nutrition

Serving: 2g | Calories: 176kcal | Carbohydrates: 14g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 165mg | Potassium: 1027mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1785IU | Vitamin C: 70.1mg | Calcium: 164mg | Iron: 1.4mg