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A stuffed tomato filled with a creamy mixture and topped with breadcrumbs is cut open on a speckled plate, with a fork beside it. More stuffed tomatoes are on a plate in the background.
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4.43 from 7 ratings

Stuffed Tomatoes With Herby Cottage Cheese

Quick to make and high in protein, this easy cottage cheese stuffed tomatoes recipe is an easy dinner without rice or grains.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Dishes
Cuisine: Italian, Mediterranean
Diet: Diabetic, Halal, Hindu, Kosher, Low Calorie, Vegetarian
Keyword: stuffed tomatoes
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 8 medium to large tomatoes
  • 1 tsp salt
  • 1½ cups cottage cheese full-fat is best here, 300 g
  • ¼ cup grated parmesan cheese 25 g
  • ¼ cup finely chopped fresh basil 20 g
  • ¼ cup finely chopped Italian parsley aka flat-leaf parsley, don't use curly parsley here
  • ½ tsp each dried thyme and dried rosemary
  • ¼ tsp ground black pepper
  • ½ lemon (just the zest)
  • 2 cloves garlic minced
  • ½ cup panko breadcrumbs 25 g
  • 2 Tbsp olive oil 30 mL

Instructions

  • Cut Tomatoes: Use a serrated knife to cut the top ½ inch off of each of the 8 medium to large tomatoes. Use a small knife to cut around the inside of each tomato, separating the juicy flesh from the outside. Use a spoon to scoop out the pulp (this can be used in other recipes*).
    A partially hollowed tomato sits on a wooden cutting board beside a whole tomato, a spoon with tomato flesh, and a serrated knife on a red tiled surface.
  • Salt Tomatoes: Sprinkle 1 tsp salt evenly into each of the tomatoes. Set aside while you prepare the rest.
    Four hollowed-out tomatoes and a small glass bowl of salt are arranged on a red tiled surface.
  • Filling: In a large bowl, stir together 1½ cups cottage cheese, ¼ cup grated parmesan cheese, ¼ cup finely chopped fresh basil, ¼ cup finely chopped Italian parsley, ½ tsp each dried thyme and dried rosemary, ¼ tsp ground black pepper, ½ lemon (just the zest), and 2 cloves garlic (minced).
    A glass bowl with ricotta cheese, chopped parsley, grated parmesan, lemon zest, minced garlic, black pepper, and dried herbs—perfect as a filling for Stuffed Tomatoes—sits on a red tiled surface with a spoon inside.
  • Assemble: Preheat oven to 400°F (204°C). Turn each tomato over to drain out any moisture that has accumulated and use a paper towel to roughly dry each. Evenly divide the cottage cheese filling into each tomato.
    Halved tomatoes filled with a creamy mixture are arranged on a baking tray next to a glass bowl containing leftover filling on a red tiled surface.
  • Topping: In a small bowl, combine ½ cup panko breadcrumbs and 2 Tbsp olive oil. Spoon this evenly over each tomato, pressing gently to compact it into the filling.
    Red tomatoes stuffed with a white cheese filling and topped with golden breadcrumbs arranged on a baking sheet.
  • Bake for 15 to 20 minutes, or until tomatoes are soft and topping is golden brown. Optionally broil for 1 to 2 minutes to make the breadcrumb topping extra brown and crispy.
    Six baked stuffed tomatoes filled with a breadcrumb and cheese mixture, garnished with fresh herbs, arranged on a white oval platter with utensils nearby.

Video

Notes

Storage: I recommend storing these after stuffing them but before adding the bread crumbs and baking. You can cover them with plastic wrap or keep them in an airtight container for up to 3 days before topping with the breadcrumbs and baking.

Nutrition

Serving: 1serving (2 tomatoes) | Calories: 576kcal | Carbohydrates: 98.8g | Protein: 27.1g | Fat: 16.4g | Saturated Fat: 4.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 4306mg | Potassium: 1830mg | Fiber: 18.9g | Sugar: 12.4g | Vitamin A: 2536IU | Vitamin C: 164mg | Calcium: 505mg | Iron: 7mg
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