
Garlic and Zucchini Stuffed Tomatoes
Experience the vibrant flavors of summer with these Garlic and Zucchini Stuffed Tomatoes. Juicy, ripe tomatoes cradle a savory filling of tender zucchini, aromatic garlic, and fresh basil, all topped with a crispy breadcrumb and Parmesan crust. This dish not only makes for an enticing appetizer but also serves as a delightful side that pairs beautifully with grilled meats or pasta. Originating from Mediterranean cuisine, stuffed vegetables are a traditional way to enjoy seasonal produce, celebrating both freshness and flavor.
Servings: 4
Ingredients
- Tomatoes (4 large, ripe)
- Zucchini (1 medium, grated)
- Garlic (2 cloves, minced)
- Olive oil (2 tablespoons, plus more for drizzling)
- Breadcrumbs (1/2 cup)
- Parmesan cheese (1/3 cup, grated)
- Fresh basil (1/4 cup, chopped)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the tomatoes and scoop out the seeds and pulp using a spoon. Reserve the pulp for later use in sauces or soups. Set the hollowed tomatoes aside.
- In a mixing bowl, combine the grated zucchini, minced garlic, breadcrumbs, grated Parmesan cheese, chopped basil, 2 tablespoons of olive oil, and salt and pepper to taste. Mix well until all ingredients are fully incorporated.
- Stuff each tomato with the zucchini mixture, pressing it down gently to ensure they are well filled.
- Arrange the stuffed tomatoes upright in a baking dish. Drizzle a little olive oil over the top of each tomato for added flavor and moisture.
- Bake in the preheated oven for 25 minutes, or until the tomatoes are tender and the filling is golden brown.
- Remove from the oven and let cool slightly before serving. Enjoy warm as an appetizer or as a side dish.
Dietary Information
Servings: 4 • Dish Type: Appetizer/Side Dish • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 150 • Fat: 9g • Carbs: 14g • Protein: 5g • Sodium: 250mg • Sugar: 3g