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Debbie's Stuffed Tomatoes

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Member since 2014
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Serves 6 | Prep Time 15 min | Cook Time 40 min

Why I Love This Recipe

My sister Debbie, was always a little too adventurous for cooking when she first started. Instead of using an already good recipe as is she would put her own flare on it. Needless to say she crashed and burned more than once.

When asked what to bring to a family holiday meals, our typical response would be Stuffed Tomatoes, we really liked them and always new they would be great! She on the other hand hated making them. That's what always makes some recipes classic I swear, not wanting to make them but then getting rave reviews.

Thank heavens God has given her better skills over the years when it came to making meals. But we still always like these gems.

Ingredients You'll Need

6 Large ripe tomatoes
1 to 3 Tbs of olive oil
1 med. onion, chopped
1 small zucchini, chopped
6 med. button mushrooms, chopped
1 Tbs chopped garlic
1 Cup bread crumbs
1 tsp fresh thyme
1 tsp fresh oregano
1/4 Cup grated Parmesan Cheese


Slice 1/4 inch from the top of each tomato. Scoop out pulp, drain and reserve. Put oil in saucepan and add onion. Saute until tender. Add the mushrooms, zucchini, reserved tomatoes and garlic. Heat through until bubbling, then add herbs, salt and pepper to taste. Turn off heat, and remove from burner, add bread crumbs and 1/3 Parmesan cheese.

Fill each scooped tomatoes with the vegetable mixture and top with remaining Parmesan cheese. Bake at 350 degrees for 20 minutes.

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