These baked stuffed tomatoes feature a savory, herby cottage cheese filling and a crispy parmesan panko topping. It's a cozy, high-protein summer dish that's perfect as a side or a light main course, especially when served with crusty bread.
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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.
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