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Italian Stuffed Tomatoes

Name: Italian Stuffed Tomatoes
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 8 medium tomatoes; 1/2 pound bulk Italian sausage; 3/4 cup chopped onion; 2 garlic cloves, minced; 1 cup chopped zucchini; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 1 tablespoon red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups cooked long grain rice; 3/4 cup shredded provolone or part-skim mozzarella cheese; 6 tablespoons shredded Parmesan cheese, divided; 3 tablespoons chopped fresh parsley

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 35 min.

Makes

8 servings

Updated: Oct. 22, 2022

Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania

Italian Stuffed Tomatoes Recipe photo by Taste of Home

Ingredients

8 medium tomatoes
1/2 pound bulk Italian sausage
3/4 cup chopped onion
2 garlic cloves, minced
1 cup chopped zucchini
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cooked long grain rice
3/4 cup shredded provolone or part-skim mozzarella cheese
6 tablespoons shredded Parmesan cheese, divided
3 tablespoons chopped fresh parsley

Directions

Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain.

Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.

Nutrition Facts

1 stuffed tomato: 172 calories, 8g fat (3g saturated fat), 22mg cholesterol, 399mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 9g protein.

Italian Stuffed Tomatoes

Ingredients

Directions

Nutrition Facts

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