Summertime Baked Tomatoes

4.2
(6)
5 Reviews
5 Photos

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

Submitted by Staci
Published on June 8, 2018
5
5
5
Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
6
Yield:
6 stuffed tomato halves
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Ingredients

Original recipe (1X) yields 6 servings

  • 3 tomatoes

  • 1 teaspoon salt, or as needed

  • 1 summer squash, finely diced

  • ½ cup dry herb stuffing mix

  • 2 teaspoons dried basil

  • ¼ teaspoon ground black pepper

  • ¼ cup shredded mozzarella cheese

Directions

  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.

Nutrition Facts (per serving)

63 Calories
2g Fat
8g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 63
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 513mg 22%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 3g 6%
Vitamin C 15mg 17%
Calcium 61mg 5%
Iron 1mg 4%
Potassium 291mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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