Wisconsin Cheddar Beef Stuffed Tomatoes

Ingredients

Beefsteak Tomatoes- 4

Zucchini- 1

Ground Beef 1 lb.

Shredded Cheddar Cheese- 4oz

Onion -1

Pantry Staples

• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Directions

1. Preheat oven to 375°F.
2. Slice the tops off the tomatoes and carefully scoop out the centers. Lightly season the inside of each tomato with salt and place upside down on paper towels for 5–10 minutes to drain.
3. Dice the onion and one zucchini. Slice the second zucchini into rounds.
4. Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and fully cooked, then drain any excess grease.
5. Stir in the diced zucchini, garlic powder, Italian seasoning, salt, and pepper. Cook for 3–4 minutes, until the zucchini begins to soften.
6. Remove the skillet from the heat and stir in half of the shredded cheddar cheese.
7. Fill each tomato with the beef mixture and place them in a lightly greased baking dish.
8. Sprinkle the remaining cheddar cheese over the tops of the stuffed tomatoes.
9. Arrange the sliced zucchini around the tomatoes. Drizzle with olive oil and season with salt and pepper.
10. Bake for 20–25 minutes, or until the tomatoes are tender and the cheese is melted and lightly browned.
11. Let cool for a few minutes before serving. Enjoy!