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.