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Baked Stuffed Tomatoes with a golden, crispy panko topping, fresh parsley, and jolt of lemon zest. Easy, low carb, and vegetarian, this Italian-inspired dish makes the perfect light lunch, side dish, or meatless main.
Table of Contents
Why You’ll Love these Baked Stuffed Tomatoes
- Rich + Refreshing. The balance of a juicy, fresh tomato filled with herby cottage cheese and topped with crispy panko is the ultimate alchemy of textures and flavors.
- Simple + Healthy. This recipe leans on minimal ingredients yet delivers impressive results. It’s also a fabulous way to consume peak-season produce (with a punch of protein!).
- Versatile. Enjoy these Baked Stuffed Tomatoes for a light lunch (I’m envisioning a casual garden party or lunch al fresco), a meatless main, or as a hearty side dish.
- Comforting. I consider these tomatoes a fresh take on a classic comfort dish. You may have seen baked tomatoes stuffed with ricotta, however the cottage cheese offers a little more health benefits!
You truly can’t beat the fresh flavors, cheesy filling, and irresistible crispy topping of a baked stuffed tomato.
It’s the type of cozy summer dish that feels fancy without the fuss. Especially served with a chunk of crusty bread.
It’s also one of my favorite ways to use up peak-season tomatoes. (However, you can enjoy this recipe year-round with what’s available to you at the supermarket.)
And if you do find yourself with an abundance of juicy sweet tomatoes this summer, try my Creamy Tomato Basil Soup and Creamy Tomato Gnocchi next!
The Ingredients
- Tomatoes: You need either 2 large or 3 medium size tomatoes for this recipe. I suggest using a beefsteak or large slicer tomato, which are sturdy and thick-walled. They’re also large enough to hold a good amount of cheesy filling.
- Cottage Cheese: I suggest using a whole-milk cottage cheese rather than 2%. I find that Good Culture cottage cheese works best with its smaller curds. (I also use cottage cheese in place of ricotta in these Eggplant Lasagna Boats, which works incredibly well.) Alternatively, you can use whole-milk or 2% ricotta cheese.
- Parmesan: Freshly grated Parmesan cheese adds rich, nutty flavor to the filling and topping.
- Parsley: For freshness and bright, zesty flavor. Alternatively, you can use fresh basil leaves.
- Garlic: I suggest grating the garlic on a microplane, which helps it better infuse the cheesy filling.
- Lemon: You only need the zest of 1 lemon, which adds bright top notes. If you love the taste of lemon with tomatoes, feel free to squeeze the juice over the tomatoes after baking.
- Panko: Panko is a type of Japanese breadcrumb that’s light, airy, and crispy. It absorbs less oil than traditional breadcrumbs, allowing it to stay crispier when baked. If making the tomatoes gluten free, look for gluten free panko.
- Olive Oil: Use a good quality extra-virgin olive oil for best results.
Shopping Tip
When selecting the ideal tomato for stuffing, look for ones that are firm and round with enough room to slice, scoop, and fill. Avoid overly ripe tomatoes, which won’t hold their shape as well during baking.
The Directions
Step 1: Prepare Tomatoes
Slice the tops off the tomatoes and use a spoon to scoop out the seeds, leaving the flesh around the perimeter intact. Sprinkle insides with salt and let sit.
Recipe Tip
Pre-salting the insides of the tomatoes helps draw out moisture. This helps prevent the tomatoes from getting too soft and water-logged during baking. Be sure to drain out any excess water from the tomatoes before stuffing them.
Step 2: Prepare Filling
Combine cottage cheese, Parmesan, parsley, garlic, lemon zest, and black pepper or chili flakes. Mix well, and set aside.
Step 3: Prepare Topping
Combine panko, Parmesan, and olive oil in a small bowl; use your hands to mix well.
Step 4: Stuff and Bake Tomatoes
Divide cottage cheese mixture evenly into each tomato. Scatter panko overtop, and bake for 20 to 25 minutes, until golden.
Garnish with fresh parsley, and dig in!
Recipe Variations
- Cheese swap. You can replace the cottage cheese with whole-milk or 2% ricotta cheese.
- Add mozzarella. For a meltier cheese filling, add 1/2 cup of shredded mozzarella cheese into the filling mixture.
- Add extra herbs. In place of (or in addition to) the parsley, you can add fresh basil, chives, and/or oregano.
- Make it spicy. Mix in extra crushed red pepper flakes, minced jalapeño, or 1 teaspoon of jarred Calabrian chiles.
- Add capers or olives. For a punch of briny flavor, mix capers or chopped green olives into the filling.
- Make gluten free. Look for gluten free panko or use a mix of crushed rice crackers and pine nuts.
Serving Suggestions
- Pair with Salad and Bread: Enjoy alongside a crisp green salad and crusty bread for scooping up the cheesy filling. I especially enjoy these baked stuffed tomatoes alongside my Zucchini Feta Salad.
- Add a Grain. Plate the stuffed tomatoes over a bed of quinoa, couscous, or bulgur to make the meal more filling. (This Salmon Couscous Salad also pairs beautifully!)
- Enjoy as a Side. Especially alongside grilled meats, fish, or pasta. If going the pasta route, something with a lemony cream sauce is ideal (such as this Lemon Chicken Pasta).
- Make it a Platter. For a true Mediterranean-inspired lunch, serve the stuffed tomatoes on a large platter with an assortment of dips, hummuses, olives, and pita.
Storage Tips
- To Store: Let tomatoes cool completely before placing them in an airtight container and refrigerating for 1 to 2 days.
- To Reheat: While you certainly can enjoy leftovers chilled, if you prefer to eat them warm, I suggest placing the tomatoes back in the oven at 350ºF for 10 to 15 minutes. This will help the topping crisp up again.
- Avoid Freezing. Because tomatoes have a high water content, they can easily become mushy once frozen and thawed.
More Summer Tomato Recipes
Roasted Tomato Burrata Bruschetta
One Pan Creamy Tomato Pasta
30 Minute Creamy Tomato Gnocchi with Burrata
If you try these Baked Stuffed Tomatoes, snap a photo and tag me @dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Baked Stuffed Tomatoes
Equipment
- Small baking dish
- Mixing bowls
Ingredients
- 2 large (or 3 medium) tomatoes (beefsteak or large slicer tomatoes work best)
- Kosher salt
- 1 cup whole-milk cottage cheese (sub ricotta)
- 1/2 cup grated Parmigiano-Reggiano cheese, divided
- 3 Tbsp. finely chopped fresh parsley, divided
- 1 to 2 garlic cloves, grated
- 1 tsp. lemon zest (from 1 lemon)
- A pinch of crushed red pepper flakes (or cracked black pepper)
- Heaping 1/4 cup Panko breadcrumbs
- 1 Tbsp. extra-virgin olive oil
- Optional for serving: crusty bread
Instructions
- Preheat oven to 425ºF.Slice the tops off tomatoes (just enough to remove the stem and expose the tomatoes' insides). Use a spoon to scoop out the seeds, leaving the flesh around the perimeter intact. Sprinkle insides of tomatoes with kosher salt and let sit while you prepare the filling and topping.
- In a small bowl, combine 2 Tbsp. of the Parmigiano-Reggiano cheese (reserve remaining for filling), panko, olive oil, and a pinch of salt. Use your hands to massage the oil into the panko. Set aside.
- In a separate bowl, prepare filling by combining cottage cheese, remaining Parmigiano-Reggiano cheese, 2 Tbsp. parsley, garlic, lemon zest, and crushed red pepper flakes; mix well. Taste and season with a pinch of kosher salt, if needed.
- Pour out any juices that have collected inside of the tomatoes before placing them in a small baking dish. Divide cottage cheese mixture evenly into each tomato, and scatter panko mixture overtop. Bake for 20 to 25 minutes, until the tops are golden and crispy. Garnish with remaining 1 Tbsp. chopped parsley, and serve with crusty bread.
Notes
- To Store: Let tomatoes cool completely before placing them in an airtight container and refrigerating for 1 to 2 days.
- To Reheat: While you certainly can enjoy leftovers chilled, if you prefer to eat them warm, I suggest placing the tomatoes back in the oven at 350ºF for 10 to 15 minutes. This will help the topping crisp up again.
- Avoid Freezing. Because tomatoes have a high water content, they can easily become mushy once frozen and thawed.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
These baked stuffed tomatoes make a weekly appearance on our table in summer, usually for a weekend lunch but sometimes for a simple dinner. Always with crusty bread. I made a huge pan of these for family and friends visiting from Italy and they devoured them!
This was great. Added a little bit of red onion. Next time I’ll throw in some spinach I think it would taste fantasizing but I loved it as is.
I made these with largish cherry tomatoes as an appetizer. Was a hit hot and even as they cooled! Just remember to adjust the cooking time as you don’t want collapsed tomatoes.