Zucchini Stuffed Tomatoes

Prep Time: 15 min  |  Cook Time: 20 min  |  Servings: 4  |  Calories: 127
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Zucchini Stuffed Tomatoes
Prep Time
15 min
Cook Time
20 min

  • 2 large tomatoes
  • Salt
  • 1 cup (4 oz.) Sargento® Shredded Mozzarella - Traditional Cute or Sargento® Shredded Mild Cheddar Cheese - Traditional Cut
  • 1 small zucchini or yellow squash, chopped
  • 1/2 cup herb croutons
  • 1 Tbsp. chopped fresh basil or 1/2 tsp. dried basil
  • 1/4 tsp. pepper
  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.

Serving Size 4

Calories 127

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 6.70g 10%
Sat. Fat 3.30g 20%
Mono Unsat. Fat 1.80g
Poly Unsat. Fat 0.30g
Cholesterol 15mg 6%
Sodium 395mg 16%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Sugars 0g
Protein 9g
Vitamin A 82RE
Vitamin C 14mg 23%
Calcium 219mg 20%
Iron 1mg 0%