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featured stuffed tomatoes.

Stuffed Tomatoes Recipe

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 466kcal
Author: Becky Hardin
Stuffed Tomatoes are filled with flavor and so easy to make. Zucchini and tomatoes, cheese, and spinach, all rolled up into one delicious dish. Yum!
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Equipment

  • 8x8-inch Baking Pan

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

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.
    a hollowed out tomato on a cutting board.
  • 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
    4 tomatoes turned upside down to drain on paper towels.
  • 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
    zucchini, onion, and spinach in a cast iron pan.
  • In a small bowl, stir the breadcrumbs with the remaining 1 tablespoon olive oil.
    ½ cup Italian Breadcrumbs
    toasted italian breadcrumbs in a pan.
  • 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
    cheese in 4 hollowed out tomatoes in a baking pan.
  • Top each with ¼ of the zucchini mixture.
    4 tomatoes stuffed with veggie filling in a baking pan.
  • Top with the rest of the cheese.
    4 stuffed tomatoes in a baking pan topped with cheese.
  • Sprinkle each with breadcrumbs.
    4 stuffed tomatoes in a baking pan topped with cheese and breadcrumbs.
  • Bake for 20-25 minutes or until the tomatoes are fully hot and the cheese is melty.

Notes

Storage: Store stuffed tomatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition

Serving: 1tomato | Calories: 466kcal | Carbohydrates: 29g | Protein: 20g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 57mg | Sodium: 1477mg | Potassium: 1133mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4934IU | Vitamin C: 62mg | Calcium: 494mg | Iron: 2mg