Baked Beefsteak Tomatoes with Feta and Pasta
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(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 59.6 μg | (99 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,695 mg | (42 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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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