Summertime Baked Tomatoes

Summertime Baked Tomatoes

3
Staci Purvis Maddox 37

"Tomatoes and summer squash come together for a side dish even non-tomato lovers will love."

Ingredients

40 m servings 63 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice the tomatoes in half horizontally, sprinkle each cut side with salt, and place cut sides down on paper towels for about 5 minutes. Hollow out the tomato halves, leaving sides 1/4 inch thick; remove seeds from pulp, and chop the pulp.
  3. Place the chopped tomato pulp, squash, herb stuffing mix, basil, black pepper, and mozzarella cheese in a bowl, and mix until thoroughly combined. Stuff the mixture into the hollowed-out tomato halves.
  4. Bake in the preheated oven until the squash is tender and the cheese has melted, about 20 minutes.
  • profile image

Your rating

Cancel
Submit

Reviews

3
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I really enjoyed this. The man liked it too, but with every bite, he said he wished it had crab meat in it. We do live in crab-land, and it's summer, so that did not surprise me. Next time, I wi...

After eating, I felt like i waisted a lot of good ingredients. I like everything in this dish, but the flavor was blah. I will not be making this again.

Love it! Adds something to the typical healthy way to eat a veggie.