Stuffed Tomatoes with Panko and Summer Vegetables

  • Yield 4 servings

Ideal for a light lunch or Meatless Monday main dish, veggie-stuffed tomatoes get a little heft from Japanese breadcrumbs.

High Cotton Food Styling and Photography

Until fairly recently, not many people had heard about panko, used in Japan primarily to coat croquettes and for deep-frying. Now, boxes of panko are routinely stocked in U.S. supermarkets, side-by-side with breadcrumbs.


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.




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