Stuffed Tomatoes with Panko and Summer Vegetables

High Cotton Food Styling and Photography
  • Yield: 4 servings

Until fairly recently, not many people had heard about panko, used in Japan primarily to coat croquettes and for deep-frying. Now, boxes of panko are routinely stocked in U.S. supermarkets, side-by-side with breadcrumbs.


4-- firm, ripe tomatoes, about 8 ounces each (3-inch diameter)
1 1/4teaspoons kosher salt, divided
1tablespoon canola oil
1 1/2cups diced zucchini
1/2cup diced onion
1/2cup diced red bell pepper
1/2cup panko (Japanese breadcrumbs)
2tablespoons chopped fresh basil
2tablespoons grated Parmigiano Reggiano cheese
1/8teaspoon coarse ground black pepper
2teaspoons extra-virgir olive oil


  1. Cut a thin slice off top of each tomato.  Separate pulp from shell with a serrated knife and scoop out pulp with a spoon.  Sprinkle inside of each tomato with 1/4 teaspoon salt.
  2. Preheat oven to 375F.
  3. Heat oil in a large nonstick skillet over medium heat.  Add zucchini, onion and red pepper. Saute 9 minutes, or until vegetables are lightly browned and tender.  Remove pan from heat; add panko, basil, cheese, remaining 1/4 teaspoon salt and pepper.  Mix with a large spoon to combine. 
  4. Spoon mixture into tomatoes (about 1/2 cup per tomato); transfer to a greased pie plate or shallow baking dish and spoon 1/2 teaspoon olive oil over each.  Bake 20 minutes or until tops are golden brown. 

Recipe by Jean Kressy.


Nutritional Info *per serving

  • Calories 150
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 2mg
  • Sodium 668mg
  • Carbohydrate 18g
  • Fiber 4g
  • Sugars 9g
  • Protein 5g