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Categories:
tomatoes yellow squash Mozzarella cheese parsley breadcrumbs Parmesan cheese green onions basil olive oil Italian seasoning hearts
Viewed: 10 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- 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.
