“Tomatoes and summer squash come together for a side dish even non-tomato lovers will love.” - by Staci
Ingredients
Adjust Servings
Original recipe yields 6 stuffed tomato halves
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until the squash is tender and the cheese has melted, about 20 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 63 cal
- 3%
- Fat
- 2.4 g
- 4%
- Carbs
- 7.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 will inc..." See morerease the S&P, and use fresh basil instead of dried, and maybe add a little garlic and onion to really make it pop. Thanks!"
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