Zucchini Stuffed Tomatoes

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Yield: Serves: 4

Ingredients

• 2 large tomatoes
• Salt
• 1 cup (4 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese or Sargento® ChefStyle Shredded Mild Cheddar Cheese
• 1 small zucchini or yellow squash, chopped
• 1/2 cup herb croutons
• 1 Tbsp. chopped fresh basil or 1/2 tsp. dried basil
• 1/4 tsp. pepper

Directions

1. Cut tomatoes in half crosswise; scoop out pulp, juice and seeds, leaving 1/4-inch shell. Chop pulp and drain; place in medium bowl. Sprinkle tomato shells lightly with salt; drain cut-side down on paper towels while preparing stuffing.
2. Stir cheese, zucchini, croutons, basil and pepper into tomato pulp; mix well. Divide mixture among tomato shells. Arrange in shallow baking dish.
3. Bake in preheated 350°F oven 20 minutes or until tomatoes are hot and cheese is melted.

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