Serves 1
Directions
- 1Start by slicing the tops off the tomatoes.
- 2Scoop out the seeds, leaving the flesh around the perimeter intact.
- 3Place the hollowed-out tomatoes in a baking dish.
- 4Sprinkle salt inside the tomatoes.
- 5In a bowl, add cottage cheese, grated Parmigiano-Reggiano cheese, crushed red pepper flakes, finely chopped fresh parsley, and lemon zest.
- 6Mix the ingredients well to create the filling.
- 7Once the tomatoes are stuffed, top them with this parmesan panko topping.
- 8Drizzle with some olive oil.
- 9Roast until golden and crispy.
- 10Finish with some fresh parsley.
Ingredients
- 2 large tomatoes
- 1 cup whole-milk cottage cheese
- 0.5 cup grated Parmigiano-Reggiano cheese
- 3 Tbsp. finely chopped fresh parsley
- 2 garlic cloves, grated
- 1 tsp. lemon zest
- 1 pinch crushed red pepper flakes
- 0.25 cup Panko breadcrumbs
- 1 Tbsp. extra-virgin olive oil
Equipment
knifespoongraterbaking dish
Tips
- Use beefsteak or large slicer tomatoes for best results.
- This dish is a fabulous way to enjoy peak season produce.
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