Filled with zucchini, olives, and an abundance of melted cheese, these Cheesy Italian Stuffed Tomatoes are an exquisite and memorable side dish, perfect for enhancing any summer meal.

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Cheesy Italian Stuffed Tomatoes: A Vibrant Taste of Summer

There’s an undeniable magic to summer produce, especially when it comes to juicy, ripe tomatoes. They are the quintessential taste of the season, bursting with flavor and color. These Cheesy Italian Stuffed Tomatoes celebrate that vibrant freshness, transforming simple garden bounty into an unforgettable dish. Whether served alongside some succulent Grilled Chicken, a perfectly seared Balsamic Grilled Flank Steak, or as a hearty vegetarian main, they promise to be a highlight on your plate.

Embracing the Season’s Bounty, Even Without a Garden

The dream of a sprawling backyard garden, overflowing with fresh herbs and vegetables, is a common one. Moving into a new home last fall, I had grand visions of a vibrant container garden in a small paved area. Life, as it often does, had other plans, and my ambitious gardening efforts this year only extended to a humble basil and chive plant. It’s been a few years since we had the luxury of our own thriving plot, and I often miss the days of simply stepping outside to pluck a sun-ripened tomato or a spicy chile.

Last summer, we were fortunate enough to revel in the generosity of my parents’ garden, a true cornucopia of fresh produce. Now, with a bit more distance between us, those impromptu “thefts” of fresh veggies are no longer an option. This year, my culinary adventures are fueled by the vibrant offerings of our local farmer’s market. And while I may not have grown these beauties myself, there’s immense joy in selecting the finest, freshest ingredients directly from local growers. It’s a wonderful reminder that even without a personal garden, the bounty of summer is readily accessible, and I’m already plotting a more successful container garden for next year! My appreciation for fresh, seasonal produce, no matter its origin, remains unwavering.

Why Cheesy Italian Stuffed Tomatoes Will Be Your New Favorite

Summer, for me, is synonymous with an abundance of fresh fruits and vegetables. These Italian stuffed tomatoes wholeheartedly embrace that philosophy, taking the concept of a “fresh veggie dish” and elevating it to extraordinary heights. This isn’t just another side dish; it’s a flavorful, satisfying experience that might even steal the show!

A Symphony of Flavors and Textures

The Star: Ripe Tomatoes: We start with large, firm beefsteak tomatoes, perfect for holding a generous amount of filling. Their natural sweetness and slight acidity provide the ideal vessel for the rich flavors inside.
Hearty Filling: A delicious medley of tender zucchini, nutrient-rich fresh spinach, aromatic garlic, and sweet onion forms the core of the stuffing. These vegetables are sautéed to perfection, releasing their natural sweetness and creating a wonderfully fragrant base.
The Cheesy Indulgence: This is where the “cheesy” truly shines! Instead of shredded cheese, we use substantial cubes of mozzarella. This simple trick ensures pockets of gloriously melted, gooey cheese throughout the filling, adding an irresistible creaminess and a decadent pull with every bite.
Mediterranean Flair: Chopped Italian olives introduce a briny, savory depth that beautifully complements the other ingredients, adding a touch of authentic Mediterranean flavor.
Crunchy Topping: A simple yet effective breadcrumb mixture, seasoned with fresh parsley and olive oil, provides a delightful crispy crust, offering a pleasant contrast to the soft interior.

While these Cheesy Italian Stuffed Tomatoes are certainly robust enough to be a standalone main course for a lighter meal, they also shine brightly as a sophisticated side dish. They’re a fantastic alternative to your typical steamed or roasted vegetables, offering a unique and appealing way to incorporate more goodness into your diet.

The Secret to Unforgettable Cheesiness

When I initially conceptualized this recipe for stuffed tomatoes, my instinct was to simply shred the mozzarella. However, a last-minute decision to cut the cheese into small cubes proved to be a stroke of culinary genius. Let me tell you, the difference is profound! Those little cubes melt into luscious, pockets of gooey cheese, infusing every spoonful of the stuffing with an intense, satisfying cheesiness that shredded cheese simply can’t replicate. It adds a textural dimension and a flavor burst that truly takes these tomatoes over the top.

It’s a testament to the fact that sometimes, the simplest adjustments can yield the most spectacular results. And yes, while the base ingredients of zucchini and spinach are undeniably healthy, I’m not afraid to admit that a generous hand with cheese is often my secret weapon for making a dish truly irresistible!

Effortless Preparation for a Rewarding Meal

Don’t let the “stuffed” aspect intimidate you. While these tomatoes require a bit of baking time to achieve that perfect tenderness and golden topping, the hands-on preparation is surprisingly straightforward and manageable. It’s the kind of recipe that allows you to multitask efficiently. Imagine these savory stuffed tomatoes baking away in the oven, filling your kitchen with their incredible aroma, while you prepare a complementary grilled main course or a simple pasta dish on the stovetop. Everything comes together beautifully, ensuring a coordinated and delicious meal experience.

Furthermore, these Cheesy Italian Stuffed Tomatoes offer a clever and delicious way to encourage even the pickiest eaters to enjoy their vegetables. The inviting aroma, the vibrant colors, and of course, the promise of gooey melted cheese often make them an instant hit. It’s a win-win: a delightful dish for everyone, and a sneaky way to boost vegetable intake!

As tomato season is a fleeting joy, I encourage you to savor every moment and utilize this incredible produce as much as possible in the coming weeks. What are your go-to tomato recipes?

More Summertime Tomato Side Dishes to Savor

If you’re looking for more ways to celebrate the versatile tomato, explore these other delightful recipes:

Tomato and Basil Bake
Mini Caprese Tartlets
Tomatoes Roasted with Pesto
Tomato Tart with Bacon and Gruyere

Cheesy Italian Stuffed Tomatoes

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 4 servings

Course: Side Dish

Cuisine: Italian

Filled with zucchini, olives, and an abundance of melted cheese, these Cheesy Italian Stuffed Tomatoes are a perfect summertime side dish or a light main course.

Ingredients

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

Instructions

Preheat the oven to 350°F (175°C).
Cut about 1 inch off the top of each tomato. Use a spoon to carefully scoop out the insides, leaving a 1/4-1/2 inch shell. Be careful not to cut through the tomato skin. Discard the pulp. Sprinkle the insides of the hollowed tomatoes with the salt and place them upside down on a double layer of paper towels to drain excess moisture.
In a small bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of the minced parsley, half of the minced garlic, and the breadcrumbs. Stir well until the breadcrumbs are thoroughly coated and mixed. Set aside.
Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the chopped zucchini and onion and cook until they soften and become translucent, about 3-5 minutes. Add the fresh baby spinach and cook for another minute, or until it is wilted.
Stir in the remaining 2 tablespoons of parsley and the remaining minced garlic into the vegetable mixture. Season with dried oregano and black pepper. Remove the pan from the heat and transfer the mixture to a bowl. Let it sit for about 5 minutes, stirring occasionally, to cool slightly.
Add the cubed mozzarella cheese and the chopped Italian olives to the cooled zucchini mixture. Stir gently to combine all the ingredients evenly.
Place the drained tomatoes, open side up, in a small baking dish. Divide the cheese and zucchini filling equally among the tomatoes, mounding it slightly. Top each filled tomato with the prepared breadcrumb mixture.
Bake in the preheated oven for approximately 30 minutes, or until the tomatoes are tender and the breadcrumb topping is golden brown and crispy. Serve warm immediately.

Recipe Notes:

Adapted from: Better Homes and Gardens Italian 2014

Keywords: Italian Stuffed Tomatoes, Cheesy Tomatoes, Summer Side Dish, Baked Tomatoes, Zucchini Stuffed Tomatoes, Vegetarian Italian