Tantalize your taste buds with these delicious veggie stuffed tomatoes filled with garlic and herb roasted mushrooms and zucchini. This vegetarian and gluten-free recipe is easy to make and perfect for parties or everyday meals.
Tomatoes have hit their peak, bright red, deeply flavored and oh so juicy, there’s no better time of year to enjoy them. So naturally I’ve been taking advantage of the surplus and making good use of them in salads and soups, but as the days inevitably start to shorten and we drift into fall in these juicy specimens will soon disappear and there are still other tasty ways to prepare them. Take these veggie stuffed tomatoes for example, they make the perfect transitional dish to take us into the new season.
The great thing about tomatoes is how versatile they are. Among tomatoes many attributes, they take well to stuffing, stuff some vegetables into a tomato and call it a meal, or serve it as an appetizer or a side dish instead. Hollowed out, stuffed and baked, they hold their shape quite well while remaining tender. It’s just as wonderful piping hot out of the oven as it is at room temperature which makes it a good choice for parties. And I promise, preparing stuffed tomatoes is not as difficult as it may sound.
These tomatoes are stuffed with a mixture of finely chopped zucchini and mushrooms which is seasoned with olive oil, garlic and thyme for a taste of Provence where stuffed vegetables are actually quite popular. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Tomatoes - Use medium-sized tomatoes on the vine.
- Mushrooms – You can use either cremini or shiitake mushrooms.
- Zucchini – Choose a medium-sized zucchini.
- Garlic – You’ll need some finely minced garlic.
- Olive Oil – Use your favorite extra virgin olive oil.
- Herbs – You’ll need some fresh thyme and flat-leafed parsley.
- Walnuts – You’ll need some finely chopped toasted walnuts.
How to Make Veggie Stuffed Tomatoes:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by roasting the vegetables for the filling. Toss together the diced mushrooms, zucchini, garlic, olive oil, thyme, salt and pepper on a sheet pan and roast until tender.
- Next the tomato tops are sliced off and set aside, and the tomatoes hollowed and salted to draw out excess moisture while the filling cooks.
- Toasted walnuts and fresh parsley are stirred into the vegetable filling for extra flavor then piled into the prepared tomato shells. The tops go back on and the tomatoes are hit with a drizzle of olive oil before heading to the oven to bake until tender and juicy.
It’s really as easy as simple as that and it would be a shame not to try it before the tomatoes are gone.
More Tomato Recipes:
Veggie Stuffed Tomatoes
Tantalize your taste buds with these delicious veggie stuffed tomatoes filled with garlic
and herb roasted mushrooms and zucchini. This vegetarian and gluten-free recipe is easy to make and perfect for parties or everyday meals.
Ingredients
- 2 oz shiitake or cremini mushrooms, stems removed and finely diced
- 1 medium zucchini, finely diced
- 1 clove of garlic, finely minced
- 1 ½ Tablespoon/22ml extra virgin olive oil
- The leaves from 4-5 branches of fresh thyme
- ½ teaspoon fine sea salt (plus more for salting the tomatoes)
- A few grinds of black pepper
- 6 tomatoes on the vine, stems still attached
- ¼ cup fresh flat-leaf parsley, finely minced
- ¼ cup/30g finely chopped walnuts, toasted
- 1 Tablespoon /15ml extra virgin olive oil
Instructions
- Preheat the oven to 450 degrees F.
- Line a half-sheet pan with parchment paper and toss together diced mushrooms, zucchini, garlic, olive oil, thyme, salt and pepper until well coated.
- Roast, stirring halfway for 20 minutes.
- Meanwhile prepare the tomatoes. Cut tops off tomatoes and reserve. Remove seeds and pulp from tomatoes, leaving the shells intact. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down until ready to bake.
- Remove cooked filling from oven and stir in minced parsley and chopped walnuts. Lower oven to 400 degrees F.
- Place the tomato shells in a low sided, lightly oiled baking dish. Spoon the zucchini mushroom mixture into the tomatoes. Place reserved tops on the tomatoes and drizzle with olive oil.
- Bake for 20 minutes or until tomatoes are tender and skins begin to wrinkle.
- Serve warm or at room temperature.
Notes
Dietary Notes:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 122Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 188mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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