I hosted a Realtor luncheon last week and laid out sandwich fixins. In the process of shopping I bought a box of big tomatoes at Costco. What was I thinking? I sliced a couple for people to put on their sandwiches, but really they only ate one. I had about a dozen leftover. Thus I was on the hunt for tomato recipes. Tomatoes where I live are very expensive and it’s not often I have to search for ways to use them up. I like this recipe because it doesn’t have the kind of carbs I’m trying to avoid. I served these with grilled lamb chops and salad. Yummy combo!
Ingredients
Four beefsteak tomatoes
Salt
Olive oil
½ cup finely chopped onion
1 yellow squash or zucchini
Fresh or dried parsley
Oregano
Basil
Baby spinach
Feta cheese crumbles
Grated or shredded Parmesan
Scoop out the pulp from the tomatoes and then sprinkle the inside with salt. I used the pulp to make tomato soup the next day. You won’t need the pulp anymore for this dish.
Lay the tomatoes upside down on several layers of paper towel. Set aside while you make the filling.
Saute the onion in olive oil until translucent and then add the squash.
Saute for a few minutes and then sprinkle in a little parsley, oregano, and basil. Continue sauteing until the squash is soft.
Stir in a couple large handfuls of baby spinach.
Continue sauteing until spinach has wilted. Remove from heat and let cool for a few minutes.
Prepare a baking dish with spray or olive oil. I sprayed mine. I used an 8″ square dish, but a smaller one would have worked, probably better.
Sprinkle feta crumbles into the bottom of each tomato, then add a layer of filling, more crumbles, and then more filling.
Sprinkle the tops with shredded or grated Parmesan cheese.
Bake in preheated 350 degree oven for 35-40 minutes.
Foods Passion 
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