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

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.

  • 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


*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%