MOZZARELLA-STUFFED TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.
STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
- Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g
CHICKEN STUFFED WITH SMOKED MOZZARELLA, ROASTED TOMATOES AND BROCCOLI RABE OVER POTATOES WITH MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool.
- Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
- For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
- Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.
- Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives.
TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL
Provided by Colin Cowie
Categories Blender Cheese Herb Tomato No-Cook Mozzarella Basil Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For vinaigrette:
- Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
- For salad:
- Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
- Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.
GRILLED STUFFED MOZZARELLA TOMATOES
This is a appetizer or side dish(ish), great for summer parties and even served cold the day after for picnics. For super easy clean up, grill on a disposable aluminum pan, the kind you find at the dollar store...
Provided by BratGyrl
Categories Cheese
Time 50m
Yield 32 bites, 16 serving(s)
Number Of Ingredients 7
Steps:
- Halve tomatoes and scoop out insides leaving 1/2-inch thick shell.
- Chop pulp and set aside.
- Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.
- Fill tomato halves with cheesy breadcrumb.
- Spray cooking spray lightly on the bottom of aluminum pan.
- Place tomato halves in disposable pan and wrap top loosely with foil.
- If grilling, set over grill for at least 10 minutes.
- If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.
- Uncover and serve on pan with large sprigs of parsley or curly parsley.
Nutrition Facts : Calories 119.5, Fat 8, SaturatedFat 4.7, Cholesterol 26.2, Sodium 203.1, Carbohydrate 5.2, Fiber 1.4, Sugar 2.8, Protein 7.4
STUFFED FRIED WHOLE MOZZARELLA WITH SUN-DRIED TOMATOES
Mozzarella balls are stuffed with sun-dried tomatoes and basil, then breaded and fried - a great vegetarian appetizer on arugula salad or with bread.
Provided by Marianne
Categories Appetizers and Snacks Cheese
Time 19m
Yield 4
Number Of Ingredients 7
Steps:
- Cut 1/3 off the top of each mozzarella ball. Scoop out some of the cheese with a teaspoon to make a hole in each ball. Stuff hole with 1 teaspoon basil and 1 teaspoon sun-dried tomatoes; cover with the top.
- Beat eggs using a fork in a shallow bowl. Pour panko bread crumbs, salt, and pepper into a second shallow bowl.
- Dip mozzarella balls into beaten eggs, holding them with 2 forks so the top doesn't fall off. Dip in bread crumbs, turning gently to coat.
- Heat oil in a large saucepan to about 375 degrees F (190 degrees C). Test if oil is hot by dropping a few bread crumbs into the oil. If the oil fizzles, it is hot enough. Drop mozzarella balls carefully into the hot oil and fry on both sides until nicely browned and crispy, about 2 minutes per side. Remove from oil with a slotted spoon and drain on paper towels.
Nutrition Facts : Calories 494.5 calories, Carbohydrate 22.6 g, Cholesterol 165.6 mg, Fat 32.7 g, Fiber 0.1 g, Protein 33.6 g, SaturatedFat 13.9 g, Sodium 913.7 mg, Sugar 1.5 g
STUFFED TOMATOES WITH MOZZARELLA
Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
- Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
- Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.
Nutrition Facts : Calories 207 g, Cholesterol 9 g, Fat 11 g, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 424 g
MOZZARELLA-STUFFED PORK CHOPS WITH POLENTA AND TOMATOES
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Provided by Rhoda Boone
Categories Kid-Friendly Quick & Easy Dinner Mozzarella Pork Chop Hominy/Cornmeal/Masa 22-Minute Meals Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.
- In a medium saucepan, prepare polenta according to package directions.
- While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.
- Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.
- Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
- When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.
- Serve pork chops over polenta, topped with tomato pan sauce and parsley.
STUFFED MEAT LOAF W/SPINACH TOMATOES & MOZZARELLA
I created this recipe to go with a Cheesy Supper Potato dish I made on yesterday. I had a pound of Baby Spinach that I did not want to spoil, & I wanted to add color & flavor to the spinach so I used diced tomatoes from the pantry, & I had Fresh Mozzarella left over from a previous dish, so that is how this dish was created. I...
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 2h20m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375 degrees F. Add 1 tablespoon each butter & oil to a large pot or skillet, and leave on stove top till needed.
- 2. Drain 1 can of diced tomatoes of most of the liquid, but leave some so it can help steam the spinach when added to the skillet.
- 3. Heat oil and butter in skillet over medium high heat.
- 4. Add slightly drained tomatoes to skillet
- 5. Then add spinach to skillet and stir to mix.
- 6. Cover with lid, and allow steam to accumulate, so spinach can wilt down.
- 7. It should look like this when wilted.
- 8. Remove skillet from heat and add spinach mixture to a strainer, and drain as much excess liquid as possible, allow to sit and continue to drain as it cools down, while you prepare the ground beef.
- 9. Add the ground beef to a large bowl.
- 10. Add Panko bread crumbs, eggs, chopped onion and cumin to ground beef.
- 11. Empty both packages of onion soup mix into a 2 cup measure.
- 12. Then add enough evaporated milk to make 1 cup. Stir to blend.
- 13. Pour over ground beef mixture. Stir gently to mix together.
- 14. Line a long shallow pan with a double layer of aluminum foil. Spray with non stick cooking spray. Add the meat loaf to the center of pan, then pat down shaping as close to a rectangle as you can. PRESS THE CENTER OF THE MEAT DOWN LOWER THAN THE OUTER EDGE, CREATING A SLIGHT WELL, TO HOLD THE SPINACH MIXTURE.
- 15. NOW SQUEEZE OUT most OF THE LIQUID from the spinach and tomato mixture . Add to the well in the center of the meat.
- 16. Top the spinach with the fresh mozzarella cheese slices.
- 17. Now using the outer edge of the foil, lift foil UP AND OVER TO THE CENTER OF THE CHEESE AS POSSIBLE, THEN LIFT THE OPPOSITE SIDE AND DO THE SAME THING. Bring both ends up to meet the sides then gently press the meat together till all of the cheese is completely cover in the meat layer. Shape into a loaf as much as possible.
- 18. Now cover the loaf with the slices of smoked bacon. Place pan in center of oven in preheated 375 degrees F. oven. Bake for 15 minutes. Then REDUCE OVEN TO 350 DEGREES F. AND CONTINUE TO BAKE FOR 40 MINUTES.
- 19. After the 40 minutes has elapsed brush the top of the meat loaf with Heinz catsup, and sprinkle the raw sugar over the top of the catsup, return to oven and continue to bake for an additional 30 minutes.
- 20. Remove from oven and allow to sit and cool about 10 minutes before slicing to serve.
- 21. Slice and serve, I used a spatula to lift the slices from the pan. Serve with you favorite side items. Enjoy
MOZZARELLA STUFFED TOMATOES AND GRILLED SWEET ITALIAN SAUSAGE
My Daughter turned me on to this dish and I changed it up and made it my own.
Provided by Teresa P @glitterteaz
Number Of Ingredients 9
Steps:
- Grill or pan cook sausage links till completely cooked as you prepare tomatoes.
- Preheat oven to 375 degrees F. Cut the tops off the tomatoes and, using a spoon, hollow out the middle. Salt and pepper inside of tomatoes
- . In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Place the stuffing in the tomatoes, taking care not to pack them too tight. (optional: sprinkle with parmesan cheese to top for a bit of a crispy texture)
- Place on a baking sheet (can wrap each tomato bottom in foil) and transfer to the oven. Roast for 30 minutes.
- Alternate cooking method: Wrap tomatoes in foil (leaving opened tomato top uncovered) and place on grill and cook till cheese is thoroughly melted and lightly brown on top.
- Serving size is 1 tomato per person. Filling enough for a main dish when paired with sausage. Great served with sweet italian sausage and a salad! Enjoy!!
STUFFED BAKED BALSAMIC MOZZARELLA TOMATOES
Easy, Quick and oh so good. These can be made on the grill or in the oven. Fresh ingredients make this a great summer side dish. Now to make this easy ... a good store bought vinaigrette will work fine although you can you use your favorite, I just think a balsamic works better than just an Italian vinaigrette, but you can use want you want. Otherwise a little balsamic, olive oil, garlic, s/p and dijon mustard and you have the dressing. But either way, use what works best for you. This is an amazing side dish with anything. Great summer flavors. I did want to mention after one review, the use of FRESH mozzarella is key for this dish and a good quality beefsteak or something similar. And sometimes I do use fresh basil chopped to this but not always, but if I have it on hand I will add it. So I just added it to the recipe but it isn't necessary. Just if wanted. Optional. But the cheese is a must.
Provided by SarasotaCook
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinade -- Slice the mozarella into 12 slices and place in almost all the vinaigrette, just save a little (1/4 cup) for a drizzle on top of the tomatoes. Turn them over and coat well, cover with plastic wrap and let marinade at room temp for 1 hour.
- Tomatoes -- For the tomatoes, cut the stem area out and then make 3 cuts, top to bottom, but not all the way through just so you can stuff the cheese slices into the cuts of the tomato. Salt and pepper the tomato well including in the cut areas.
- Topping -- Mix the bread crumbs and parmesan with a little of the balsamic vinaigrette (just a tablespoon) to make a nice crumb topping.
- Putting the tomatoes together. Stuff the each of the tomato cuts with a slice of the mozarella 3 per tomato, then drizzle the remaining vinaigrette over the tomato. Top with the bread crumb mixture and either grill for about 15 minutes or bake on a cookie sheet lined with foil for about 20-25 minutes until the cheese is melted and the bread crumbs are golden brown.
Nutrition Facts : Calories 300.8, Fat 17.2, SaturatedFat 9.8, Cholesterol 55.8, Sodium 2395.9, Carbohydrate 16.6, Fiber 2.2, Sugar 4.8, Protein 20.3
STUFFED TOMATOES WITH MOZZARELLA
Steps:
- 1. Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. remove from heat, set aside 2. Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler safe baking dish; season with salt and pepper 3. In a large skillet, heat 1 tbps oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. increase heat add reserved tomato flesh and juice. Cook, stirring, until reduced by half. Add corn and greens, cook, stirring until vegetables are tender about two minutes. Season with salt 4. Fill tomato halves with vegetable mixture. Sprinkle with toasted bread and top with cheese. Broil until cheese is bubbly and golden in spots.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love