Baked stuffed tomatoes combine hollowed large tomatoes with a savory cottage cheese filling seasoned with fresh herbs, lemon zest, and red pepper flakes, then topped with a crispy parmesan-panko crust. This high-protein Mediterranean dish works as a satisfying side or light main course.
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Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes.
Using a spoon, carefully scoop out the seeds and pulp from the inside of each tomato, leaving the outer walls intact.
Place the hollowed-out tomatoes in a baking dish and season the insides with salt.
In a medium bowl, combine the cottage cheese, grated parmesan cheese, red pepper flakes, chopped parsley, and lemon zest.
Stir the filling mixture until everything is well combined.
Spoon the cottage cheese filling evenly into each hollowed tomato.
Top each stuffed tomato with panko breadcrumbs.
Drizzle the tops with olive oil.
Bake for 25-30 minutes, or until the tomatoes are tender and the topping is golden brown and crispy.
Garnish with fresh parsley before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered at 325°F for 12–15 minutes until warmed through.
Yes. Stuff and refrigerate the tomatoes up to 4 hours before baking, then add 5–10 minutes to the bake time. Do not freeze after baking.
After hollowing, salt the insides lightly and let them sit upside down on a paper towel for 10 minutes to drain excess moisture.
Yes, use full-fat Greek yogurt in a 1:1 ratio. It will be slightly tangier but maintains the protein content and creamy texture.
Pair with crusty bread, a simple green salad, or roasted vegetables. Works as a side to grilled chicken or fish.
The panko topping should be golden brown and the tomato flesh tender when pierced with a fork, typically 25–30 minutes at 375°F.
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