Artichoke-Stuffed Tomatoes Recipe
Ingredients
4 large tomatoes
3/4 cup diced yellow squash
1/3 cup (1 1/3 ounces) shredded part skim mozzarella cheese
1/4 cup chopped fresh parsley
1/4 cup 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, drained and sliced
Directions
Preheat oven to 350°.
Cut a 1/4 inch slice from stem end of each tomato, and discard stem ends.
Scoop out pulp, leaving tomato shells intact.
Reserve pulp for another use.
Invert tomato shells on paper towels to drain.
Combine squash and next 9 ingredients in a bowl, and stir well.
Spoon squash mixture evenly into tomato shells.
Place tomatoes in a 9-inch square baking pan.
Bake at 350° for 45 minutes or until thoroughly heated.
Cut a 1/4 inch slice from stem end of each tomato, and discard stem ends.
Scoop out pulp, leaving tomato shells intact.
Reserve pulp for another use.
Invert tomato shells on paper towels to drain.
Combine squash and next 9 ingredients in a bowl, and stir well.
Spoon squash mixture evenly into tomato shells.
Place tomatoes in a 9-inch square baking pan.
Bake at 350° for 45 minutes or until thoroughly heated.
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