Baked Stuffed Tomatoes and Zucchini
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 57.3 μg | (96 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
