Cottage Cheese & Herb Stuffed Tomatoes
Juicy ripe tomatoes are hollowed out and filled with a creamy, herbed cottage cheese mixture that’s fresh, tangy, and satisfying. This dish is naturally low in carbs, high in protein, and perfect for warm-weather meals or party platters. The herbs bring brightness while the cottage cheese adds creaminess and nutrition.
Time
Prep Time: 15 minutes
Chill Time (optional): 15 minutes
Total Time: 15–30 minutes
Ingredients
For the Tomatoes:
4–6 medium ripe tomatoes (firm, not overripe)
Salt, to sprinkle inside
For the Filling:
1 cup cottage cheese (small curd or whipped)
1 tablespoon olive oil
1 tablespoon lemon juice or white wine vinegar
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, chopped
1 teaspoon fresh dill or basil, chopped (optional)
¼ teaspoon garlic powder or 1 small garlic clove, grated
Salt & black pepper, to taste
Optional: 1 tablespoon finely diced cucumber or red bell pepper for crunch
Instructions
1. Prepare the Tomatoes:
Slice off the tops of the tomatoes (keep for garnish if you like).
Gently scoop out the seeds and pulp using a spoon. Be careful not to tear the walls.
Sprinkle a pinch of salt inside each and place upside down on a paper towel to drain while you prepare the filling.
2. Make the Filling:
In a bowl, mix cottage cheese, olive oil, lemon juice, garlic, herbs, salt, and pepper.
Optional: Stir in diced veggies for extra texture.
Taste and adjust seasoning if needed.
3. Assemble:
Pat tomatoes dry inside.
Spoon cottage cheese mixture into each hollowed tomato.
Chill for 15 minutes for best flavor (optional), or serve immediately.
4. Serve:
Garnish with extra herbs or a drizzle of olive oil.
Serve chilled or at room temperature.
Serving Suggestions
As a light lunch with whole grain toast or a green salad
On a mezze platter with olives and hummus
Halved for appetizers or party bites
Add a poached egg on top for a brunch twist
Notes & Tips
Best tomatoes: Use vine-ripened tomatoes or even large cherry tomatoes for bite-sized versions.
Dairy-free version: Try whipped tofu or almond ricotta.
Boost the flavor: Add a pinch of za’atar, sumac, or chili flakes to the filling.
Make ahead: Store the filling separately and stuff tomatoes just before serving for best texture.
Frequently asked questions FAQs
Q: Can I use ricotta instead of cottage cheese?
A: Absolutely. Ricotta gives a creamier texture and also works beautifully with herbs.
Q: Can I bake the stuffed tomatoes?
A: You could, but this version is designed to be served fresh. Baking may make the filling watery.
Q: Can I make this high-protein?
A: Yes! Use low-fat, high-protein cottage cheese or mix in some Greek yogurt or cooked quinoa.
Q: How long do they keep?
A: Once assembled, enjoy within 24 hours. The filling alone lasts up to 3 days in the fridge.
Nutritional Information
Calories: 120
Protein: 9g
Fat: 7g
Carbs: 6g
Fiber: 2g
Sugars: 4g
Sodium: ~270mg
Calcium: ~10% DV
Vitamin C: ~30% DV