Herbed Yogurt Baked Tomatoes
Elevate your next meal with these irresistible Herbed Yogurt Baked Tomatoes, a fresh and flavorful dish that’s as stunning as it is simple to prepare. Juicy tomatoes are hollowed out and filled with a creamy, herb-infused Greek yogurt mixture featuring parsley, dill, chives, and a hint of garlic. Topped with a crisp and savory blend of parmesan cheese and panko breadcrumbs, these baked tomatoes offer a satisfying combination of textures in every bite. With just 15 minutes of prep time and a 25-minute bake, this dish makes for an elegant appetizer, side, or meatless main that’s perfect for entertaining or weeknight dinners. Bursting with Mediterranean flavors and topped with a golden crust, these herbed yogurt stuffed tomatoes are sure to delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 4 medium tomatoes
- 1 cup plain Greek yogurt
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, minced
- 1 teaspoon extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup parmesan cheese, grated
- 0.25 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
Slice the tops off the tomatoes and scoop out the seeds and inner flesh using a spoon, being careful not to puncture the walls.
In a medium bowl, combine the Greek yogurt, parsley, dill, chives, minced garlic, olive oil, salt, and black pepper. Mix well until evenly combined.
Fill each hollowed tomato with the herbed yogurt mixture, dividing it evenly among the tomatoes.
In a small bowl, mix together the grated parmesan cheese and panko breadcrumbs. Sprinkle this mixture evenly over the tops of the filled tomatoes.
Place the stuffed tomatoes into the prepared baking dish, ensuring they are upright and stable.
Bake in the preheated oven for 20–25 minutes, or until the tops are golden and the tomatoes are tender but not falling apart.
Remove the tomatoes from the oven and let them rest for 5 minutes before serving.
Garnish with additional fresh herbs, if desired, and serve warm as an appetizer or side dish.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 22.6 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
