Artichoke-Stuffed Tomatoes

Oxmoor House
2 servings.


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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


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.

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.

Created date

August 2009

Nutritional Information

Calories 313
Caloriesfromfat 30 %
Fat 10.4 g
Satfat 4.5 g
Monofat 3.9 g
Polyfat 1.2 g
Protein 18.3 g
Carbohydrate 43.3 g
Fiber 0.0 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 831 mg
Calcium 0.0 mg