Baked Stuffed Tomatoes and Zucchini

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Baked Stuffed Tomatoes and Zucchini
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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
579
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie579 kcal(28 %)
Protein34.12 g(35 %)
Fat35.16 g(30 %)
Carbohydrates37.75 g(25 %)
Sugar added0 g(0 %)
Roughage6.97 g(23 %)
Vitamin A483.35 mg(60,419 %)
Vitamin D1.09 μg(5 %)
Vitamin E3.34 mg(28 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.69 mg(63 %)
Niacin17.03 mg(142 %)
Vitamin B₆1.2 mg(86 %)
Folate167.77 μg(56 %)
Pantothenic acid2.27 mg(38 %)
Biotin14 μg(31 %)
Vitamin B₁₂1.89 μg(63 %)
Vitamin C103.71 mg(109 %)
Potassium1,818.68 mg(45 %)
Calcium177.03 mg(18 %)
Magnesium125.55 mg(42 %)
Iron4.95 mg(33 %)
Iodine16.58 μg(8 %)
Zinc5.01 mg(63 %)
Saturated fatty acids6.47 g
Cholesterol132.14 mg

Ingredients

for
6
Ingredients
10 tomatoes
5 small round zucchini
1 onion
3 garlic
6 tablespoons olive oil
1 bunch parsley
1 bunch Basil
500 grams mixed Ground meat
1 egg
70 grams breadcrumbs
3 tablespoons 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.