Appetizers & Side Dishes

Zucchini Stuffed Tomatoes Recipe

Prep Time: 15 min  |  Cook Time: 20 min  |  Servings: 4  |  Calories: 127
stuffedtomato v2
Prep Time
15 min
Cook Time
20 min

During harvest season, people are always looking for ways to use up the bounty of zucchini and tomatoes. This recipe uses both. Large, vine-ripe tomatoes are stuffed with a filling of Sargento® Mozzarella or Mild Cheddar, chopped zucchini, the tomato pulp and croutons for a delicious meatless meal.

  1. Cut tomatoes in half crosswise; scoop out pulp, juice and seeds, leaving 1/4-inch shell. Chop pulp and drain; place in medium bowl. Sprinkle tomato shells lightly with salt; drain cut-side down on paper towels while preparing stuffing.
  2. Stir cheese, zucchini, croutons, basil and pepper into tomato pulp; mix well. Divide mixture among tomato shells. Arrange in shallow baking dish.
  3. Bake in preheated 350°F oven 20 minutes or until tomatoes are hot and cheese is melted.

Nutrition Facts
4 Servings
Serving Size: (130g)
Amount Per Serving
Calories 127
% Daily Value*
Total Fat 6.7 grams
Saturated Fat 3.3 grams
Monounsaturated Fat 1.8 grams
Polyunsaturated Fat 0.3 grams
Total Carbohydrates 9 grams
Dietary Fiber 2 grams
Protein 9 grams
Vitamin A 82RE
Vitamin C 14mg 23%
Calcium 219mg 20%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
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