Zucchini, Spinach and Basil Stuffed Tomato
I like to stuff things. I like to wrap things in bacon, and I like to stuff things. It's fun ... and usually pretty tasty, too!
Stuffed tomatoes are excellent. I usually refer to them as "Lil' Love Grenades", but ... I'm strange like that. These are stuffed with zucchini, spinach, basil, breadcrumbs, bacon and parmesan cheese, but could really be stuffed with just about anything. The only tough part about a stuffed tomato is it becomes soft and unmanageable if you overcook it. You wouldn't want to fill them with a meat stuffing, for example. A pepper might be a better way to go for that. It's unlikely the tomato would hold up, while the center of the meat may still be raw.
This is ideal for a pre-cooked stuffing. Serve on the side of just about anything ... eat and ... enjoy!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 8 Servings
- 8 each roma tomatoes
- 2 tbsp light olive oil
- 4 each garlic cloves minced
- 1 each small green zucchini cut into small cubes
- 2 cups baby spinach washed and stems removed
- 16 leaves fresh basil washed and hand torn or sliced
- 1/2 cup seasoned low carb breadcrumbs
- 1/2 cup parmesan (reggiano) cheese grated
- 1/4 cup pine nuts toasted
- 1/4 cup bacon bits
- salt and fresh cracked pepper to taste
Preheat oven to 400 F.
Slice the top off of each tomato. Also, slice the bottom off, but JUST enough for the tomato to stand on its own. You do not want to remove much of the bottom, or else all the juices of the tomato will leak through the hole at the bottom, while they bake.
With a teaspoon, hollow out the tomatoes. You can reserve the tomato seeds for a sauce, if you'd like.
In a sauté pan, over medium high heat, add your oil. When you see it begin to ripple, add your zucchini and garlic. Season with a little salt and pepper.
Saute the zucchini for about 3 to 4 minutes. Should be cooked and soft, but not completely cooked through. Add your spinach and basil. Then, cook for 2 more minutes, or until spinach is completely wilted and mixed in with the zucchini.
Add your hot green veggies to a mixing bowl, and add your remaining ingredients. Mix.
Divide your filling into 8 portions and fill each tomato. You can press the filling into the tomatoes and leave a nice little mound ontop.
Place the tomatoes on a greased baking tray. Bake for 25 to 30 minutes, or until tops are nice and golden.
Serving: 8g | Calories: 142.62875kcal | Carbohydrates: 6.70125g | Protein: 7.6425g | Fat: 17.065g | Fiber: 2.81875g