Spinach-Stuffed Tomatoes
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 large firm tomatoes
- 1 cups fresh spinach, washed & chopped or (10 ounce) package frozen chopped spinach, thawed & squeezed dry
- 1 cup low fat cottage cheese
- 1⁄4 cup parmesan cheese, freshly grated
- 1⁄2 cup dried breadcrumbs
- 1 teaspoon dried oregano
directions
- Heat the oven to 425 degrees.
- Lightly grease an 8" baking dish.
- Slice the top 1/4" of each tomato,& scoop the insides out.
- Try to separate the seeds from the pulp,& set the pulp aside.
- In a bowl, mix the tomato pulp, spinach, cheeses and oregano.
- Fill the tomatoes, and set in baking dish.
- Cover the dish loosely with foil& bake until the tomatoes are soft, around half an hour.
- Remove the tin foil& broil for 5 minutes to brown the top.
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RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...