Artichoke-Stuffed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
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