Teresa's Recipes
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.
Ingredients
- 4 large, ripe Tomatoes
- 1 medium, grated Zucchini
- 2 cloves, minced Garlic
- 2 tablespoons, plus more for drizzling Olive oil
- 1/2 cup Breadcrumbs
- 1/3 cup, grated Parmesan cheese
- 1/4 cup, chopped Fresh basil
- to taste Salt
- to taste Pepper
Dietary Notes
- 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
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.
Tips
- For additional flavor, consider adding chopped olives or sun-dried tomatoes to the filling.
- You can replace Parmesan with feta cheese for a tangy twist.
- These stuffed tomatoes can be made ahead of time; just bake them when you're ready to serve.