CHEESY STUFFED TOMATOES

Easy and cheesy are my favorite things, so this recipe fits right in with all of my other favorites. Serve them with dinner, serve them as an appetizer, or just make these the main course and devour them all!

CHEESY STUFFED TOMATOES

INGREDIENTS

• 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

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Cut the top off of each tomato.
3. 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.
4. Use a clean paper towel to carefully dry the inside of each tomato.
5. Sprinkle each tomato with garlic salt and then lay upside down on a paper towel to further drain.
6. 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.
7. In a small bowl, stir the breadcrumbs with the remaining 1 tablespoon olive oil.
8. Place all four tomatoes right side up in a small baking dish.
9. Take half the cheese and place in the bottom of all four tomatoes.
10. Top each with 1/4 of the zucchini mixture.
11. Top with the rest of the cheese.
12. Sprinkle each with breadcrumbs.
13. Bake for 20-25 minutes or until the tomatoes are fully hot and the cheese is melty.
14. Enjoy!

https://www.thecookierookie.com/cheesy-stuffed-tomatoes-recipe/