Ingredients

The following ingredients have 4 Servings
  • 4 ripe but firm beefsteak tomatoes
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil, divided
  • 3 tablespoons minced parsley, divided
  • 2 cloves garlic, minced, divided
  • 1/2 cup breadcrumbs
  • 1 medium zucchini, chopped (about 1 1/2 cups)
  • 1/2 cup chopped onion
  • 2 cups fresh baby spinach, coarsely chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 8 ounces mozzarella cheese, cut into 1/2 inch cubes
  • 1/2 cup Italian olives, chopped

Instruction

  • Preheat the oven to 350°F.
  • Cut about 1 inch off the top of each tomato. Use a spoon to scoop out the insides, leaving 1/4-1/2 inch shell, being careful not to cut into the outside of the tomatoes. Discard the pulp. Sprinkle the insides of the tomatoes with the salt and place upside down on a double layer of paper towels to drain.
  • In a small bowl, combine 1 tablespoon of the oil, 1 tablespoon of the parsley, half of the garlic and the breadcrumbs. Stir until the breadcrumbs are coated and it is all mixed thoroughly.
  • Heat the remaining 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the zucchini and onion and cook until translucent, 3-5 minutes. Add in the spinach and cook until it is wilted, about 1 minute longer. Stir in the remaining 2 tablespoons of parsley and the remaining garlic. Season with the oregano and the pepper. Remove from the heat and pour into a bowl. Let it sit for about 5 minutes, stirring occasionally, to slightly cool.
  • Add the cubes of cheese and the olives to the zucchini mixture and stir to combine.
  • Place the tomatoes, open side up, in a small baking dish. Divide the cheese and zucchini mixture between the tomatoes. Top with the breadcrumb mixture.
  • Bake in the preheated oven until the tomatoes are soft and the topping is golden, about 30 minutes. Serve warm.