1 cup (4 oz.) Sargento® Traditional Cut Shredded Mozzarella Cheese or Sargento® Traditional Cut Shredded Mild Cheddar Cheese
1 small zucchini or yellow squash, chopped
1/2 cup herb croutons
1 Tbsp. chopped fresh basil or 1/2 tsp. dried basil
1/4 tsp. pepper
Cut tomatoes in half crosswise; scoop out pulp, juice and seeds, leaving 1/4-inch shell. Chop pulp and drain; place in medium bowl. Sprinkle tomato shells lightly with salt; drain cut-side down on paper towels while preparing stuffing.
Stir cheese, zucchini, croutons, basil and pepper into tomato pulp; mix well. Divide mixture among tomato shells. Arrange in shallow baking dish.
Bake in preheated 350°F oven 20 minutes or until tomatoes are hot and cheese is melted.