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Herb Stuffed Tomatoes

Herb Stuffed Baked Tomatoes

Libby with Lemony Thyme
Course Side Dish

Ingredients
  

  • 2 ripe tomatoes about 3" in diameter
  • 1 small zucchini diced
  • 1 garlic clove thin sliced
  • 1 Tbl. olive oil
  • 2 cups fresh soft bread crumbs
  • 1/4 cup Parmesan cheese shredded
  • 1/4 cup fresh herbs chopped (basil, oregano, thyme, parsley)
  • 1-2 Tbl. olive oil
  • salt & pepper

Instructions
 

  • Preheat oven to 375 degrees.
  • Cut tomatoes in half, scoop out insides with melon baller and reserve.
  • Cut zucchini into small cubes, toss with garlic slices, reserved tomato and a little olive oil and roast for 20 minutes on shallow baking sheet, until zucchini is tender.
  • Combine soft bread crumbs with cheese, fresh herbs, roasted zucchini mixture, and olive oil.
  • Season with salt & pepper
  • Fill tomato halves with stuffing, top with grated Parmesan cheese and a drizzle of olive oil
  • Bake in shallow baking pan for 15-20 minutes until tops start to brown.