Artichoke-Stuffed Tomatoes

11 ingredients
2 steps

Ingredients

  • 4 large tomatoes
  • 3/4 cup diced yellow squash
  • 1/3 cup (1.3 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup fine, dry breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sliced green onions
  • 1 teaspoon dried basil
  • 1 teaspoon olive oil
  • 1/4 teaspoon dried Italian seasoning
  • 1 (14-ounce) can artichoke hearts, drainedand sliced

Directions

  1. 1
    Cut a 1/4-inch slice from stem end of each tomato; discard stem ends. Scoop out pulp, leaving shells intact. Discard pulp and seeds. Invert tomato shells on paper towels to drain.
  2. 2
    Combine squash and remaining 9 ingredients; stir well, and spoon evenly into tomato shells. Place shells in a 9-inch square pan. Bake, uncovered, at 350° degrees for 45 minutes or until tomatoes and stuffing are thoroughly heated.

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