EatSmarter exclusive recipe

Stuffed Tomatoeswith Zucchini

Stuffed Tomatoes - Stuffed Tomatoes - Two of the most popular summer vegetables in a refreshing dish
Stuffed Tomatoes - Two of the most popular summer vegetables in a refreshing dish

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Calories:65 kcal
Difficulty:easy
Preparation:15 min
Ready in:20 min
Low-sugar
Low-fat
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories65 kcal(3%)
Protein4 g(8%)
Fat2 g(3%)
Carbohydrates7 g(3%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For serving

¾firm Tomato (each about 60 grams)
¼small Zucchini (about 100 grams)
¼ teaspoonsmild White vinegar
Salt
Pepper
⅛ teaspoonsunhulled Sesame seeds
¾ sprigsMint

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Fine-mesh sieve, 1 Bowl, 1 Tablespoon, 1 Non-stick pan, 1 Large knife

Directions

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1 Rinse tomatoes and halve horizontally, then trim stem so top half stands upright.
2 Scoop out seeds and flesh from tomatoes with a teaspoon. Pass through a sieve into a bowl, pressing on solids with the spoon to extract as much liquid as possible. 
3 Rinse zucchini, wipe dry and cut into about 5 mm (approximately 1/4-inch) cubes.
4 Stir the zucchini into the tomato pulp and season with vinegar, salt and pepper.
5 Toast the sesame seeds in a small dry pan until golden brown, tossing frequently, then stir into the zucchini mixture while still warm.
6 Rinse the mint, shake dry and pluck leaves. Reserve some leaves for garnish and finely chop the rest, then fold into the zucchini mixture.
7 Season zucchini mixture with salt and pepper, then spoon into the tomato halves. Garnish with reserved mint leaves and serve.
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