Summertime Baked Tomatoes

Tomatoes and summer squash come together for a side dish even non-tomato lovers will love.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Slice the tomatoes in half horizontally, sprinkle each cut side with salt, and place cut sides down on paper towels for about 5 minutes. Hollow out the tomato halves, leaving sides 1/4 inch thick; remove seeds from pulp, and chop the pulp.

Step: 3

Place the chopped tomato pulp, squash, herb stuffing mix, basil, black pepper, and mozzarella cheese in a bowl, and mix until thoroughly combined. Stuff the mixture into the hollowed-out tomato halves.

Step: 4

Bake in the preheated oven until the squash is tender and the cheese has melted, about 20 minutes.

Per Serving: 63 calories; protein 2.8g; carbohydrates 7.8g; fat 2.4g; cholesterol 3mg; sodium 513.4mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .