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  • 4 firm, ripe tomatoes, about 8 ounces each (3-inch diameter)
  • 1 1/4 teaspoons kosher salt, divided
  • 1 tablespoon canola oil
  • 1 1/2 cups diced zucchini
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons grated Parmigiano Reggiano cheese
  • 1/8 teaspoon coarse ground black pepper
  • 2 teaspoons extra-virgir olive oil


  1. Cut a thin slice off top of each tomato.  Separate pulp from shell with a serrated knife and scoop out pulp with a spoon.  Sprinkle inside of each tomato with 1/4 teaspoon salt.
  2. Preheat oven to 375F.
  3. Heat oil in a large nonstick skillet over medium heat.  Add zucchini, onion and red pepper. Saute 9 minutes, or until vegetables are lightly browned and tender.  Remove pan from heat; add panko, basil, cheese, remaining 1/4 teaspoon salt and pepper.  Mix with a large spoon to combine. 
  4. Spoon mixture into tomatoes (about 1/2 cup per tomato); transfer to a greased pie plate or shallow baking dish and spoon 1/2 teaspoon olive oil over each.  Bake 20 minutes or until tops are golden brown. 

Recipe by Jean Kressy.


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The recipe was originally published as Stuffed Tomatoes with Panko and Summer Vegetables on

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