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Appetizer & Sides

Zucchini Stuffed Tomatoes

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

<p>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.</p>

  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.