Stuffed Tomatoes With Spinach & Yogurt Chee

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Light and elegant Italian-inspired appetizer featuring creamy spinach and herb filling
Stuffed Tomatoes With Spinach & Yogurt Chee recipe image
Stuffed Tomatoes With Spinach & Yogurt Chee recipe image
Print Recipe

Stuffed Tomatoes With Spinach & Yogurt Chee

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 89.0

Description

These stuffed tomatoes offer a delightful balance of fresh acidity and creamy richness. The vibrant tomato shells act as edible cups for a savory filling made from wilted spinach, tangy yogurt cheese, and aromatic herbs. This dish is perfect for summer gatherings, light lunches, or as a sophisticated starter before a main course. The combination of fresh basil, oregano, and a hint of nutmeg creates a complex flavor profile that is both comforting and refreshing. Simple to prepare yet impressive in presentation, these stuffed tomatoes are a vegetarian favorite that brings a touch of Italian home cooking to your table.

Ingredients

Directions

  1. Preheat the oven to 350 degrees Fahrenheit (177ðC).
  2. Cut off the top quarter of each tomato to create a lid, keeping the stem intact if desired.
  3. Use a spoon to carefully hollow out the tomato interiors, removing seeds and pulp, and discard the pulp.
  4. Invert the hollowed tomatoes on a paper towel-lined plate to drain excess liquid while you prepare the filling.
  5. In a nonstick saucepan, melt the butter over low heat.
  6. Add the chopped green onions and minced garlic, sautéing gently until soft and fragrant, about 3 minutes.
  7. Stir in 1 tablespoon of flour (if using), 1/4 cup grated Parmesan cheese, 1/4 cup breadcrumbs, and 2 tablespoons of chopped fresh herbs (basil, oregano, thyme).
  8. Cook the mixture for 1 minute to toast the breadcrumbs slightly.
  9. Fold in 10 ounces of thawed, well-squeezed frozen spinach, 1/2 cup yogurt cheese, salt, pepper, nutmeg, and a pinch of cayenne pepper.
  10. Spoon the spinach mixture generously into the hollowed tomato shells.
  11. Place the stuffed tomatoes in an ovenproof dish and bake for 10 minutes.
  12. Top each tomato with its reserved cap and bake for an additional 5 minutes until heated through.
  13. Serve hot immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 89.0kcal
% Daily Value *
Total Fat 3.4g6%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 34.3mg2%
Total Carbohydrate 14.1g5%
Dietary Fiber 3.2g13%
Sugars 7.4g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: You can assemble the stuffed tomatoes up to 3 days in advance. Cover tightly with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if cooking from cold.

Ingredient Substitutions: For a vegan version, substitute butter with olive oil and omit the Parmesan cheese or use a vegan alternative. Greek yogurt strained of excess liquid can replace yogurt cheese.

Tips: Ensure the spinach is thoroughly drained to prevent the filling from becoming watery. Choose firm, ripe tomatoes for the best texture.

Keywords: stuffed tomatoes, spinach filling, yogurt cheese, vegetarian appetizer, italian cuisine, healthy snacks, summer recipes, herb stuffing, light meal, party food, easy baking, low calorie, fresh herbs, tomato boats, spinach dip, make ahead, gluten free option, dairy free option, potluck dish, quick dinner
Recipe Card powered by WP Delicious