Ingredients

The following ingredients have 4 Servings
  • 4 large and level Beefsteak Tomatoes
  • 1 teaspoon garlic salt
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon minced garlic
  • 1 medium zucchini (diced)
  • 1/2 cup yellow onion (chopped)
  • 2 cups baby spinach (chopped)
  • salt and pepper to taste
  • 8 ounces Borden Cheese Thick Cut Shreds (Mild Cheddar)
  • 1/2 cup Italian Breadcrumbs

Instruction

  • Preheat the oven to 350°F.
  • Cut the top off of each tomato.
  • Use a spoon to carefully hollow out each tomato, discarding the pulp and seeds. Be sure to leave 1/4 inch around the outside and bottom of each tomato to maintain its shape.
  • Use a clean paper towel to carefully dry the inside of each tomato.
  • Sprinkle each tomato with garlic salt and then lay upside down on a paper towel to further drain.
  • Heat a medium skillet over medium high heat. Add 2 tablespoons olive oil. Add the garlic, zucchini, and onion. Saute until translucent, about 2 minutes. Toss in the spinach and stir for another minute, allowing to wilt. Season all with salt and pepper to taste. Remove from the heat.
  • In a small bowl, stir the breadcrumbs with the remaining 1 tablespoon olive oil.
  • Place all four tomatoes right side up in a small baking dish.
  • Take half the cheese and place in the bottom of all four tomatoes.
  • Top each with 1/4 of the zucchini mixture.
  • Top with the rest of the cheese.
  • Sprinkle each with breadcrumbs.
  • Bake for 20-25 minutes or until the tomatoes are fully hot and the cheese is melty.
  • Enjoy!