Total Calories: 375
Wash tomatoes, cut off tops and scoop out pulp, leaving shells intact. Sprinkle cavities of tomatoes with salt and pepper, and invert on wire rack to drain 30 minutes.
Preheat oven to 350°. Remove tough stems from broccoli. Blanch florets in boiling water until crisp-tender (3 – 4 minutes). Drain and chop coarsely. Combine broccoli, Swiss cheese, bread crumbs, mayonnaise, and minced onion; mix well.
Stuff tomato shells with broccoli mixture; sprinkle with Parmesan cheese. (May be prepared ahead to this point and refrigerated.) Place tomatoes in oven-proof dish and bake 30 minutes. Serve with green onion fans, if desired.
Note: Substitute Monterey Jack or Dilled Havarti for Swiss cheese if desired.
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