Stuffed Tomatoes are a simple side dish or appetizer you can make for all occasions. Filled with cheese, zucchini, and spinach, and then topped with bread crumbs, this stuffed tomato recipe is all kinds of delicious. It’s the perfect veggie side dish!
What’s in this Stuffed Tomato Recipe?
I’m sure most of you have tried stuffed peppers before, but guess what? You can make stuffed tomatoes too! It’s the same concept, but all those delicious ingredients get stuffed and baked inside juicy tomatoes instead. They’re super cheesy and super tasty.
- Tomatoes: You can do this with any tomato you like, but you’ll definitely want to use a larger variety (like Beefsteak Tomatoes) so that you can stuff that filling in.
- Garlic Salt: Draws out moisture and flavors the tomatoes at the same time!
- Olive Oil: Helps the veggies to cook without burning.
- Garlic: Adds delicious earthy flavor.
- Zucchini: A delicious filling for these tomatoes. Summer squash would also work!
- Yellow Onion: Adds earthiness and sweetness!
- Baby Spinach: The perfect healthy addition!
- Salt + Pepper: To taste.
- Cheddar Cheese: For this recipe, I chose to make things simple and delicious by using Borden® Cheese Thick Cut Shreds!! I’ve been using Borden® Cheese for years, and using the Thick Cut Mild Cheddar in this recipe makes everything more melty, creamy, and unbelievably tasty.
- Italian Breadcrumbs: Pre-seasoned breadcrumbs make this dish come together quickly and easily!
Variations on a Stuffed Tomato
You can stuff a tomato with so many different things! Try different veggies, like mushrooms, bell peppers, or broccoli. Add some cooked rice for a heartier filling or cooked some ground beef, pork, or chicken for some protein. Top with the cheese of your choice (mozzarella, Provolone, Colby, etc.) and plain or Panko breadcrumbs!
answer (note. these questions should be chosen due to what people are asking on google. they already know what the recipe is, so these questions are more about how to make the recipe. essentially, answering “how”, not “what”. some good examples are what temperature to cook, what pasta to use, how to tell when its done, etc.
Stuffed tomatoes are finished cooking when the tomatoes are tender but not mushy, and the cheese is melty and bubbling.
Absolutely! Simply air fry them at 360°F for 8-10 minutes!
How to Store and Reheat Baked Stuffed Tomatoes
Store leftover stuffed tomatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through!
How to Freeze Vegetarian Stuffed Tomatoes
If you need to save any leftover tomatoes, you can freeze them for later. Wrap each on individually, first in foil and then in plastic wrap. Place them all in a resealable bag or freezer-safe container. Freeze them up to 1 month. When ready to eat them, let the tomatoes thaw completely in the refrigerator, and then bake.
What to Serve with Stuffed Baked Tomatoes
This cheesy stuffed tomato recipe makes a great side dish! It’s easy, it’s stress-free, and it’s so tasty. It’s just one of many veggie side dishes here, but it’s quickly becoming a favorite. Turns out tomatoes, veggies, and cheese is the perfect combination!
Pair these cheesy stuffed tomatoes with Spinach Stuffed Chicken Breast, any pasta dish, or serve them as an app along with Mozzarella Stuffed Meatballs and Philly Cheesesteak Nachos. You really can’t go wrong with something this good!
Stuffed Tomatoes Recipe
Ingredients
- 4 Beefsteak tomatoes look for large and level ones
- 1 teaspoon garlic salt
- 3 tablespoons olive oil divided
- 1 tablespoon minced garlic
- 1 zucchini diced
- ½ cup diced yellow onion
- 2 cups chopped baby spinach
- Kosher salt and freshly ground black pepper to taste
- ½ cup Italian Breadcrumbs
- 8 ounces Borden Cheese Mild Cheddar Thick Cut Shreds
Recommended Equipment
- 8×8-inch Baking Pan
Instructions
- Preheat oven to 350°F.
- Cut the top off of each tomato.4 Beefsteak tomatoes
- Use a spoon to carefully hollow out each tomato, discarding the pulp and seeds. Be sure to leave ¼ inch around the outside and bottom of each tomato to maintain its shape.
- Use a clean paper towel to carefully dry the inside of each tomato.
- Sprinkle each tomato with garlic salt and then lay upside down on a paper towel to further drain.1 teaspoon garlic salt
- Heat a medium skillet over medium-high heat. Add 2 tablespoons olive oil. Add the garlic, zucchini, and onion. Sauté until translucent, about 2 minutes. Toss in the spinach and stir for another minute, allowing to wilt. Season all with salt and pepper to taste. Remove from the heat.3 tablespoons olive oil, 1 tablespoon minced garlic, 1 zucchini, ½ cup diced yellow onion, 2 cups chopped baby spinach, Kosher salt and freshly ground black pepper
- In a small bowl, stir the breadcrumbs with the remaining 1 tablespoon olive oil.½ cup Italian Breadcrumbs
- Place all four tomatoes right side up in a small baking dish.
- Take half the cheese and place in the bottom of all four tomatoes.8 ounces Borden Cheese Mild Cheddar Thick Cut Shreds
- Top each with ¼ of the zucchini mixture.
- Top with the rest of the cheese.
- Sprinkle each with breadcrumbs.
- Bake for 20-25 minutes or until the tomatoes are fully hot and the cheese is melty.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
I have not tried this yet but after reading many of the receipts ‘this one looks the best
Thank you
I hope you enjoy it!