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Cheese-Stuffed Baby Vegetables




Source of Recipe


Aunt Saunny

• 1/3 cup light ricotta cheese
• 2 tablespoons fat-free cream cheese (tub style)
• 2 tablespoons finely shredded radish
• 1 tablespoon snipped fresh chives
• 2 teaspoons snipped fresh thyme, basil, dill, or marjoram or 1/2 teaspoon dried thyme, basil, dillweed, or marjoram, crushed
• 1/8 teaspoon onion salt
• 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 (optional)

1. 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.
2. 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.
3. 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.