You are here

Artichoke-Stuffed Tomatoes

Magical.Palate's picture
Ingredients
  Tomatoes 4 Large
  Diced squash 3⁄4 Cup (12 tbs) (Yellow Variety)
  Shredded part skim mozzarella cheese 1⁄3 Cup (5.33 tbs) (1 1/3 Ounces)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Dry breadcrumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Sliced green onions 1 Tablespoon
  Dried basil 1 Teaspoon
  Olive oil 1 Teaspoon
  Dried italian seasoning 1⁄4 Teaspoon
  Canned artichoke hearts 14 Ounce, drained and sliced
Directions

Preheat oven to 350°.
Cut a 1/4 inch slice from stem end of each tomato, and discard stem ends.
Scoop out pulp, leaving tomato shells intact.
Reserve pulp for another use.
Invert tomato shells on paper towels to drain.
Combine squash and next 9 ingredients in a bowl, and stir well.
Spoon squash mixture evenly into tomato shells.
Place tomatoes in a 9-inch square baking pan.
Bake at 350° for 45 minutes or until thoroughly heated.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
2

Rate It

Your rating: None
3.89737
Average: 3.9 (19 votes)