One skillet of tangy tomatoes loaded with lean ground beef and summer squash.
Serving Size: 3-4
- 3 – 4 ripe beefsteak tomatoes
- 1 lb lean ground beef
- 1 small yellow squash diced small
- 1/2 small onion diced small
- 1/2 TB oil
- 1/2 tsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried Italian seasoning
- 1 egg
- 2 TB Italian dressing
- 1 cup shredded mozzarella cheese
- 1/2 cup bread crumbs
Preheat oven to 375 degrees.
Using a paring knife, cut out the core of the tomatoes. Carefully scoop out the insides with a spoon. Set aside.
In a large oven safe skillet, heat oil and garlic over medium heat. Add ground beef, squash, onion, salt, pepper, and dried Italian seasoning. Stir and cook until meat is cooked halfway through.
Remove from heat and allow meat mixture to cool. Stir in half of the cheese, all of the breadcrumbs, egg, and Italian dressing. Combine well.
Evenly spoon the stuffing into the tomatoes, and place them in the skillet. Roast in the oven for 25 minutes. Remove from the oven, top with the remaining cheese. Return to the oven and broil for a few minutes until the cheese is melted and bubbly.
Photo and Recipe Credit: buythiscookthat.com
If you make any of these recipes please share and post them to facebook and Insagram using the hashtag #grosvenormarketrecipes