Baked Stuffed Tomatoes and Zucchini

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Baked Stuffed Tomatoes and Zucchini
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
408
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie408 cal.(19 %)
Protein25 g(26 %)
Fat26 g(22 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E4 mg(33 %)
Vitamin K57.3 μg(96 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.5 mg(45 %)
Niacin11.4 mg(95 %)
Vitamin B₆0.7 mg(50 %)
Folate86 μg(29 %)
Pantothenic acid1.2 mg(20 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C70 mg(74 %)
Potassium1,070 mg(27 %)
Calcium103 mg(10 %)
Magnesium79 mg(26 %)
Iron4.6 mg(31 %)
Iodine12 μg(6 %)
Zinc4.2 mg(53 %)
Saturated fatty acids7.9 g
Uric acid173 mg
Cholesterol89 mg
Complete sugar10 g

Ingredients

for
6
Ingredients
10 Tomatoes
5 small round Zucchini
1 onion
3 garlic cloves
6 Tbsps olive oil
1 bunch parsley
1 bunch Basil
500 grams mixed Ground meat
1 egg
70 grams breadcrumbs
3 Tbsps milk
salt (and pepper)
How healthy are the main ingredients?
olive oilparsleyBasilTomatoZucchinionion

Preparation steps

1.

Rinse tomatoes and zucchini, cut covers, hollow with a spoon and finely chop zucchini pulp. Peel the onion and garlic, chop finely and cook in oil. Rinse the parsley, chop finely and mix in. Rinse the basil, chop finely and add with the ground meat, egg, milk and breadcrumbs. Season with salt and pepper. Fill tomatoes with half of mixture and replace lids. Mix the other half with the zucchini pulp, fill in the zucchini and top with lids. Place the vegetables side by side in a baking dish.

2.

Drizzle with the remaining olive oil and cook at 250°C (approximately 480°F) for 35 minutes.

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