@nainamalik6730: #FurnitureDesign #fybシviral_video_tiktok #Furniture #fy #tiktokpakistan

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Thursday 22 October 2026 03:58:35 GMT
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Roasted Stuffed Tomatoes (FULL RECIPE BELOW). If you’re not a fan of cottage cheese, ricotta also works well! Roasted Stuffed Tomatoes SERVES 2 2 large (or 3 medium) tomatoes  Kosher salt 1 cup cottage cheese (2% or whole-milk - I use @good_culture brand) 1/2 cup grated Parmesan cheese, divided 2 Tbsp. finely chopped fresh parsley 1 - 2 garlic cloves, grated 1 tsp. lemon zest Cracked black pepper or red pepper flakes 1/4 cup Panko breadcrumbs 1 Tbsp. extra-virgin olive oil 1. Preheat oven to 425ºF.  2. Slice the tops off the tomatoes (just enough to remove the stem end and expose the tomatoes’ insides). Use a spoon to scoop out the seeds, leaving the flesh around the perimeter intact. Sprinkle insides of tomatoes with kosher salt and let sit while you prepare filling and topping. 3. In a small bowl, combine 2 Tbsp. of the Parmesan cheese (reserve remaining for filling), Panko, and olive oil. Use your hands to massage the oil into panko. Set aside. 5. Add remaining Parmesan cheese to a bowl, along with cottage cheese, parsley, garlic, lemon zest, and a few grinds of black pepper (or pinch of chili flakes); mix well to combine. Taste and season with kosher salt, if needed. Pour out any juices that have collected inside the tomatoes before placing in a small baking dish. Divide cottage cheese mixture evenly into each tomato, and scatter Parmesan-panko topping overtop. Bake for 20 to 25 minutes, until golden. Serve warm with crusty bread. #healthyrecipes #vegetarianrecipes #healthyfood #EasyRecipes #lowcarb
Roasted Stuffed Tomatoes (FULL RECIPE BELOW). If you’re not a fan of cottage cheese, ricotta also works well! Roasted Stuffed Tomatoes SERVES 2 2 large (or 3 medium) tomatoes Kosher salt 1 cup cottage cheese (2% or whole-milk - I use @good_culture brand) 1/2 cup grated Parmesan cheese, divided 2 Tbsp. finely chopped fresh parsley 1 - 2 garlic cloves, grated 1 tsp. lemon zest Cracked black pepper or red pepper flakes 1/4 cup Panko breadcrumbs 1 Tbsp. extra-virgin olive oil 1. Preheat oven to 425ºF. 2. Slice the tops off the tomatoes (just enough to remove the stem end and expose the tomatoes’ insides). Use a spoon to scoop out the seeds, leaving the flesh around the perimeter intact. Sprinkle insides of tomatoes with kosher salt and let sit while you prepare filling and topping. 3. In a small bowl, combine 2 Tbsp. of the Parmesan cheese (reserve remaining for filling), Panko, and olive oil. Use your hands to massage the oil into panko. Set aside. 5. Add remaining Parmesan cheese to a bowl, along with cottage cheese, parsley, garlic, lemon zest, and a few grinds of black pepper (or pinch of chili flakes); mix well to combine. Taste and season with kosher salt, if needed. Pour out any juices that have collected inside the tomatoes before placing in a small baking dish. Divide cottage cheese mixture evenly into each tomato, and scatter Parmesan-panko topping overtop. Bake for 20 to 25 minutes, until golden. Serve warm with crusty bread. #healthyrecipes #vegetarianrecipes #healthyfood #EasyRecipes #lowcarb

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