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Preheat oven to 350°F. Use a serrated knife to cut about 1 inch off the stem end of each tomato. Using a small spoon, carefully hollow out the tomatoes, leaving 1/4- to 1/2-inch-thick shells and being careful not to puncture the sides. Discard pulp. Sprinkle cavities with salt. Place tomatoes, upside down, on a double thickness of paper towels to drain.
In a small bowl whisk together 1 tablespoon of the olive oil, 1 tablespoon of the parsley, and 1 clove of the minced garlic. Add panko, stirring until coated with oil mixture. Set aside.
In a large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add zucchini and onion; cook and stir about 3 minutes or until vegetables are tender. Stir in spinach. Cover and cook about 1 minute more or until spinach begins to wilt. Uncover; stir. Cook, uncovered, about 3 minutes or until liquid has evaporated. Stir in the remaining 2 tablespoons parsley, the remaining 2 cloves minced garlic, the oregano, and pepper; cook and stir for 1 minute. Transfer mixture to a bowl; cool for 5 minutes, stirring occasionally.
When vegetables have cooled slightly, stir in mozzarella and olives. Spoon vegetable mixture evenly into tomato shells. Arrange filled tomatoes in a 2-quart square baking dish. Sprinkle panko mixture evenly over tomatoes. Bake about 30 minutes or until tomatoes are soft and topping is crisp and golden brown. Serve warm.