Baked Beefsteak Tomatoes with Feta and Pasta

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Baked Beefsteak Tomatoes with Feta and Pasta
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
478
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie478 cal.(23 %)
Protein20 g(20 %)
Fat24 g(21 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage11.1 g(37 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E6.1 mg(51 %)
Vitamin K59.6 μg(99 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.3 mg(69 %)
Vitamin B₆0.8 mg(57 %)
Folate232 μg(77 %)
Pantothenic acid2.1 mg(35 %)
Biotin26.6 μg(59 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C132 mg(139 %)
Potassium1,695 mg(42 %)
Calcium210 mg(21 %)
Magnesium111 mg(37 %)
Iron3.3 mg(22 %)
Iodine48 μg(24 %)
Zinc1.8 mg(23 %)
Saturated fatty acids15.2 g
Uric acid116 mg
Cholesterol35 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
125 grams macaroni
8 Beefsteak tomato
1 onion
1 small Zucchini
1 Tbsp olive oil
100 grams Corn kernel (canned)
200 grams Feta
2 Tbsps chopped parsley
salt
freshly ground pepper
ground paprika
as needed Fat (for the pan)
How healthy are the main ingredients?
Fetaolive oilparsleyonionZucchinisalt

Preparation steps

1.

Cook pasta according to package instructions in boiling salted water until al dente, drain well. 

2.

Rinse beefsteak tomatoes, cut off lids and scoop out pulp with a spoon. Place tomatoes, cur side down, on paper towels to drain. Peel onion and cut into rings. Rinse and pat dry zucchini, cut into slices.  

3.

Heat olive oil in a nonstick skillet and saute onion and zucchini for about 5 minutes. Adda pasta, drained corn and parsley and season with salt, pepper and paprika. Stuff beefsteak tomatoes with the mixture. 

4.

Place tomatoes into a greased baking dish and sprinkle with crumbled feta cheese. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) for about 25 minutes. Remove from the oven and serve warm or cold. 

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