Ingredients Jump to Instructions ↓

  1. 1/3 cup light ricotta cheese

  2. 2 tablespoons fat-free cream cheese (tub style)

  3. 2 tablespoons finely shredded radish

  4. 1 tablespoon snipped fresh chives

  5. 2 teaspoons snipped fresh thyme, basil, dill, or 1/2 teaspoon dried thyme, basil, dillweed

  6. 1/8 teaspoon onion salt

  7. 20 to 24 cherry tomatoes and/or 10 to 12 baby summer squash (such as zucchini or pattypan squash) Fresh thyme, basil, dill, or marjoram

Instructions Jump to Ingredients ↑

  1. Instructions For filling, in a small mixing bowl stir together the ricotta cheese, cream cheese, radish, chives, desired snipped fresh or dried herb, and onion salt. Mix well. Set aside. Slice a thin layer off the top of each tomato. Using a small spoon, carefully scoop out and discard pulp. Invert tomatoes onto paper towels to drain. If using squash, cut in half lengthwise for zucchini or horizontally for pattypan; scoop out pulp and invert as for the cherry tomatoes. Stuff the tomatoes and/or squash with filling. Serve immediately or chill until serving time. If desired, garnish with additional desired fresh herb. Makes 10 to 12 servings. Make Ahead Tip: Prepare filling and stuff vegetables as directed. Arrange stuffed vegetables on a plate; cover and chill up 2 hours. Garnish just before serving.


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