If you love Italian food, you'll love this stuffed baked tomatoes recipe. Stuffed with zucchini, onion, spinach and mozzarella, these stuffed tomatoes are absolutely delicious. Sprinkle panko and herbs mixture over the baked tomatoes, and enjoy your Italian inspired meal!
Preheat oven to 350 degrees 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.