Baked Stuffed Tomatoes

Preheat oven to 425ºF.Slice the tops off tomatoes (just enough to remove the stem 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 the filling and topping.

In a small bowl, combine 2 Tbsp. of the Parmigiano-Reggiano cheese (reserve remaining for filling), panko, olive oil, and a pinch of salt. Use your hands to massage the oil into the panko. Set aside.

In a separate bowl, prepare filling by combining cottage cheese (see note below), remaining Parmigiano-Reggiano cheese, 2 Tbsp. parsley, garlic, lemon zest, and crushed red pepper flakes; mix well. Taste and season with a pinch of kosher salt, if needed.(Note: If you prefer more of a whipped consistency with the cottage cheese - similar to ricotta - use an immersion blender or food processor to blend it until smooth before mixing with remaining filling ingredients.)

Pour out any juices that have collected inside of the tomatoes before placing them in a small baking dish. Divide cottage cheese mixture evenly into each tomato, and scatter panko mixture overtop. Bake for 20 to 25 minutes, until the tops are golden and crispy. Garnish with remaining 1 Tbsp. chopped parsley, and serve with crusty bread.