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
How to Make It
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.