Parmesan Baked Stuffed Tomatoes
Parmesan Baked Tomatoes are Roma tomatoes stuffed with mozzarella, parmesan and basil, then baked until melty and bursting with flavor.
Servings: 6 servings
Ingredients
- 6 Roma tomatoes
- Cooking oil spray
- 1 tsp garlic salt
- 1/4 tsp ground pepper
- 1 1/3 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1/2 cup fresh basil leaves chopped
Instructions
- Preheat the oven to 400ºF and lightly spray a rectangle baking dish with cooking oil spray.
- To prepare the tomatoes, cut the tops off of each and set aside. Use a spoon to scoop out the inside flesh and place it into a bowl. Season with garlic salt, and pepper, and add in the mozzarella, parmesan, and basil.
- Arrange the tomato shells into your prepared baking dish. Fill each with the cheese mixture.
- Bake for 10-12 minutes, then cover with the reserved tops and continue to bake for 2-4 minutes.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until the tomatoes are just warmed through. I do not recommend freezing these tomatoes.
Nutrition
Serving: 1stuffed tomato | Calories: 131kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 802mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 891IU | Vitamin C: 9mg | Calcium: 321mg | Iron: 1mg