Baked Cottage Cheese Stuffed Tomatoes: Fresh, Creamy, and Perfect for Summer
If you’re looking for a simple way to turn everyday ingredients into something that looks impressive, these Baked Cottage Cheese Stuffed Tomatoes are exactly the recipe you need. Sweet cocktail tomatoes are hollowed out and filled with a creamy mixture of cottage cheese, fresh herbs, and their own juicy pulp before being baked until tender and lightly golden. The result is a naturally gluten-free, high-protein dish that feels fresh, colourful and satisfying without being complicated. What makes this recipe particularly special is the contrast of textures. The tomatoes become soft and juicy in the oven while the filling turns rich, creamy and gently savoury. Finished with Parmesan and fresh dill, every bite delivers freshness, creaminess and plenty of flavour. It works beautifully as a light lunch, easy appetiser or colourful side dish, especially when served with something fresh on the side. For more high-protein savoury ideas, you may also enjoy my High-Protein Tortilla Chicken Quiche and Air Fryer Rice Paper Salmon en Croûte.
Scroll down or tap “Jump to Recipe” to get straight to the printable recipe card.
Fresh Ingredients, Incredible Results
One of the best things about this recipe is that it relies on a handful of simple ingredients that work beautifully together. Every ingredient has a purpose and helps create the final flavour and texture.
- Cocktail tomatoes – Sweet, juicy and sturdy enough to hold the filling while baking.
- Cottage cheese – The star of the recipe, adding creaminess and a gentle protein boost.
- Fresh dill and parsley – Bring freshness and brightness that perfectly complement the tomatoes.
- Garlic powder – Adds gentle savoury depth without overpowering the filling.
- Parmesan – Creates a delicious finishing touch with its salty, nutty flavour.
- Olive oil – Prevents sticking and helps the tomatoes roast beautifully.
If you love recipes that turn simple ingredients into something memorable, you may also enjoy my High-Protein Tuna Cucumber Roll and High-Protein Salmon & Courgette Tacos. Both are fresh, colourful options when you want something nourishing without making the meal feel heavy.
How to Make Baked Cottage Cheese Stuffed Tomatoes
Preparing the Tomatoes
Start by preheating the oven to 200°C/400°F fan and preparing a 20 x 20 cm (8 x 8 inch) baking dish. Cut off the bottoms of the cocktail tomatoes and carefully hollow them out, reserving the pulp.
Transfer the tomato pulp to a sieve and allow any excess liquid to drain away. Meanwhile, place the hollowed tomatoes cut-side down on a paper towel to remove any remaining moisture.
Making the Filling
Add the cottage cheese, drained tomato pulp, dill, parsley, garlic powder, salt and pepper to a food processor. Blend until smooth and creamy. The mixture may seem slightly runny at this stage, but it will firm up during baking and create a soft, creamy filling.
Stuffing and Baking
Grease the baking dish with olive oil and spread any remaining cottage cheese mixture over the base of the dish. Fill each hollowed tomato with the cottage cheese mixture, then arrange them in the baking dish with the filling facing upwards. Bake for 20–25 minutes, or until the filling is set and lightly golden on top.
Finishing and Serving
Remove the tomatoes from the oven and sprinkle with grated Parmesan and chopped fresh dill. Allow them to cool for a few minutes before serving. Enjoy them warm as a light lunch, appetiser, or side dish, served on a bed of fresh rocket if desired.
Scroll down to the printable recipe card for the full ingredient list and detailed measurements.
Why You’ll Love This Recipe
There are so many reasons to keep this recipe on repeat throughout tomato season. It requires minimal preparation, uses easy-to-find ingredients and looks much more impressive than the effort involved. The recipe is naturally gluten-free, vegetarian and protein-rich thanks to the cottage cheese filling. The balance of flavours is what makes it truly stand out. The sweetness of baked tomatoes, the creamy cottage cheese filling, the freshness of herbs and the salty Parmesan all come together beautifully. If you enjoy fresh, satisfying recipes with a protein boost, you may also want to try my High-Protein Chicken Quesadilla (No Tortilla) and High-Protein Chicken Courgette Wrap. Another advantage is its flexibility. You can serve the tomatoes warm straight from the oven, allow them to cool slightly for a buffet spread, or pair them with rocket for a simple lunch. Because they are individually portioned, they also look beautiful on a serving platter.
Baked Cottage Cheese Stuffed Tomatoes: Perfect for Entertaining
These Baked Cottage Cheese Stuffed Tomatoes are ideal when you’re entertaining guests because they can be prepared in advance and baked shortly before serving. Their bright colour and elegant presentation make them look beautiful on a platter, while their fresh, creamy flavour works well with many different dishes. Because they are individually portioned, they are easy to serve at brunches, garden parties, family dinners or casual gatherings. Pair them with fresh salads, protein-rich snacks or other gluten-free bites to create a relaxed, colourful spread. For more ideas that fit this style of serving, explore Stuffed Tomatoes with Béchamel Sauce and High-Protein Courgette Squares(Gluten-Free, Low-Carb).
Instagram Tutorial & More
Want to watch these Baked Cottage Cheese Stuffed Tomatoes come together step by step? Head over to Instagram for the full video tutorial and plenty more easy recipe ideas.
You might also enjoy:
• Courgette and Yellow Squash Rolls
• Stuffed Giant Pepper
• Crushed Potato Quiche with Chicken and Pesto
• Roasted Tomato and Garlic Labneh Dip
•Rice Paper Cucumber Roll
Happy cooking,
Izabella
Description
These Baked Cottage Cheese Stuffed Tomatoes are a simple yet elegant dish that makes the most of sweet, juicy cocktail tomatoes. Each tomato is filled with a creamy cottage cheese and herb mixture blended with fresh dill, parsley and tomato pulp for extra flavour. As they bake, the filling becomes soft and velvety while the tomatoes turn tender and slightly caramelised around the edges. A sprinkle of Parmesan adds a savoury finish, while fresh dill brings brightness to every bite. They are perfect served as a light lunch, appetiser or colourful side dish. Easy to prepare and packed with fresh ingredients, this recipe is a great way to turn a handful of everyday ingredients into something special.
Ingredients
For the tomatoes
For the topping
For serving (optional)
Instructions
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Preheat the oven to 200°C/400°F fan and prepare a 20 x 20 cm (8 x 8 inch) baking dish. Cut off the bottoms of the tomatoes and carefully hollow them out. Place the tomato pulp in a sieve to drain any excess liquid, then place the hollowed tomatoes cut-side down on a paper towel while you prepare the filling.
-
Add the cottage cheese, drained tomato pulp, dill, parsley, salt, pepper and garlic powder to a food processor. Blend until smooth and creamy. The mixture may look slightly runny at this stage, but it will set as it bakes and create a creamy filling.
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Grease the bottom of the baking dish with olive oil and spread any remaining cottage cheese mixture over the base. Stuff the hollowed tomatoes with the cottage cheese filling, then arrange them in the dish, stuffed side up. Bake for 20–25 minutes, or until the filling is set and lightly golden.
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Sprinkle with grated Parmesan and chopped dill, then let the tomatoes cool slightly before serving. Serve warm on a bed of rocket, if desired.
Nutrition Facts
Servings: 2 ServingCalories:205.14kcalTotal Fat:11.57gCholesterol:17mgSodium:329.69mgPotassium:719.83mgTotal Carbohydrate:13.59gDietary Fiber: 3.13gSugars: 9.27gProtein:13.46gVitamin A: 155.45IUVitamin C: 38.34mgCalcium: 113.12mgIron: 1mgVitamin D: 0.1IUVitamin E: 2.42IUVitamin K: 69.94mcgVitamin B6: 0.25mgVitamin B12: 0.43mcgPhosphorus: 222.51mgMagnesium: 37.43mgZinc: 0.87mg
Note
- Cocktail tomatoes work best for this recipe as they are large enough to stuff while still holding their shape during baking.
- Be sure to drain the tomato pulp before blending it with the cottage cheese. This helps prevent the filling from becoming too watery.
- The filling may seem slightly runny before baking, but it will firm up and become creamy as it cooks.
- You can replace the dill and parsley with other soft herbs such as basil or chives.
- Freshly grated Parmesan adds the best flavour, but Pecorino Romano can also be used.
- These tomatoes can be served warm or at room temperature, making them a great option for entertaining.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
