Veggie stuffed tomatoes
Veggie stuffed tomatoes
290 cals, 9p, 11c, 22f (per meal)
  • ,
  • 2 tbsp (30mL)
  • 2 dash (2g)
  • 2 tsp (7g)
  • 2 cup(s) (60g)
  • 1/3 cup, diced (44g)
  • 1 medium (2-1/2" dia) (110g)
  • 1 large (323g)
  • 4 medium whole (2-3/5" dia) (492g)
  • 1
    Preheat oven to 350 F (180 C).
    Cut the top off each tomato and discard.
    Take a spoon and hollow out each tomato, being sure not to puncture the walls. Discard the pulp and seeds.
    Dry out the inside of the tomatoes with a paper towel. Salt insides and turn up side down over a paper towel to allow for further draining; set aside.
    Dice zucchini and onion.
    Heat oil in a skillet over medium heat. Add in zucchini, onion, Italian seasoning, and salt/pepper (to taste). Sauté until veggies have softened, about 4 minutes.
    Toss in spinach and cook for another 2 minutes until wilted. Remove from heat.
    Place tomatoes right side up on a baking dish. Take about half of the cheese and sprinkle at the bottom the tomatoes.
    Stuff tomatoes with the veggie mixture and top with remaining cheese.
    Bake for about 20-25 minutes until tomatoes are piping hot.
    Optionally: place under broiler for about a minute to brown cheese.
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