Stuffed Tomato and Butternut Squash Rings with Egg and Mozzarella

April 14, 2026

There are days when the oven does the work and you just need to get out of its way. This is one of those recipes — stuffed tomato rings and butternut squash rings, both filled with the same simple egg mixture, topped with grated mozzarella and left to bake until the cheese is golden and the egg is just set. It started as a way to use up what was sitting on the worktop at Casa Adora, and it's become a reliable light lunch for one. The squash takes a little longer to soften than the tomato, so if yours are on the thicker side, give them five minutes in the oven before you add the filling.

Stuffed tomato rings and butternut squash rings filled with egg and topped with grated mozzarella, ready to bake — *Tomato rings and butternut squash rings filled with egg, parsley and red onion, topped with grated mozzarella — Casa Adora*

Ingredients

2 ripe tomatoes
2 thick rings of butternut squash (about 2cm), peeled
2 large free-range eggs
1 tbsp fresh flat-leaf parsley, chopped
¼ small red onion, finely chopped
50g mozzarella, grated
½ tsp dried oregano
Ground celery seed and freshly cracked black pepper, to taste
Olive oil, for the tray

How to Make These Baked Stuffed Tomato Rings

Preheat the oven to 180°C fan. Lightly oil a baking tray lined with baking paper.

Slice the tomatoes into rings about 2cm thick. Core them carefully and scoop out the seeds, then chop the flesh finely and set aside. Arrange the tomato rings and butternut squash rings on the tray.

If your squash rings are on the thicker side, put the tray in the oven for five minutes before adding the filling — it gives them a head start.

Whisk the eggs in a bowl and add the chopped tomato flesh, parsley, red onion, oregano, celery seed, and black pepper. Mix well.

Spoon the egg mixture into each ring, filling them to the top. Scatter the grated mozzarella over everything.

Bake for 20–25 minutes until the egg is set and the mozzarella is golden. Allow to cool for a couple of minutes before serving.

Notes

Feta works well in place of mozzarella if you want a sharper, saltier topping — crumble it rather than grating. The celery seed is doing quiet but important work here; don't skip it.

This stuffed tomato rings recipe is featured in my Veg, Fruit & Pulses Hub, a growing collection of vegetable, fruit and pulse recipes from Casa Adora and the road.

Find more recipes and food adventures here.

Wonky photos, proper produce, genuine adventures — The Flexible Chef

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