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Baked Stuffed Tomatoes
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5 from 4 votes

Baked Stuffed Tomatoes

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main dish or side
Cuisine: Italian
Diet: Vegetarian
Servings: 2 to 3
Author: Jamie Vespa MS, RD

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

Serving: 1stuffed tomato (half of recipe) | Calories: 305kcal | Carbohydrates: 18g | Protein: 20g | Fat: 17.5g | Saturated Fat: 7g | Sodium: 820mg | Fiber: 2.5g | Sugar: 8g