Ingredients
6
6 servings
- •3 tomatoes
- •1 teaspoon salt, or as needed
- •1 summer squash, finely diced
- •½ cup dry herb stuffing mix
- •2 teaspoons dried basil
- •¼ teaspoon ground black pepper
- •¼ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the tomatoes in half horizontally, sprinkle each cut side with salt, and place cut sides down on paper towels for about 5 minutes. Hollow out the tomato halves, leaving sides 1/4 inch thick; remove seeds from pulp, and chop the pulp.
- Place the chopped tomato pulp, squash, herb stuffing mix, basil, black pepper, and mozzarella cheese in a bowl, and mix until thoroughly combined. Stuff the mixture into the hollowed-out tomato halves.
- Bake in the preheated oven until the squash is tender and the cheese has melted, about 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 63
- Carbohydrate: 8g
- Fat: 2g
- Fiber: 2g
- Protein: 3g
- Sugar: 3g
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