Stuffed Tomatoes and Zucchini Fritters
Nutritional values
(Percentage of daily recommendation)
| Calorie | 749 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 61.5 μg | (103 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 1,557 mg | (39 %) | ||
| Calcium | 414 mg | (41 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the stuffed tomatoes
- 1 Tbsp olive oil
- 4 unblemished Beefsteak tomato
- salt
- 1 can light Tuna
- 3 Tbsps lemon juice
- 1 Tbsp pickled small Caper
- For the zucchini fritters
- 750 grams Zucchini
- 1 bunch scallions
- 2 Tbsps finely chopped Dill
- 2 Tbsps finely chopped parsley
- 3 eggs
- 1 Tbsp sweet ground paprika
- 250 grams Feta (crumbled)
- 125 grams Pastry flour
- olive oil (for frying)
- salt
- freshly ground peppers
- For garnish
- 250 grams pickled Olives
Preparation steps
For the stuffed tomatoes, rinse tomatoes, cut off tops and set aside. Scoop out pulp from tomatoes and set aside. Season inside tomatoes with salt.
Finely chop tomato pulp. Drain tuna and pick apart with a fork. Mix tuna, tomato pulp, lemon juice and capers and stuff into tomato shells. Replace tomato tops.
For the zucchini fritters, rinse zucchini and grate coarsely. Mix zucchini and 1 1/2 teaspoons salt in a colander, let stand for about 15 minutes and squeeze to remove excess moisture.
Rinse and trim scallions and finely chop white portions.
Place zucchini, scallions, dill, parsley, eggs and paprika in a large bowl, mix well and season with salt and pepper. Gradually stir feta cheese and flour into zucchini mixture and mix well.
Heat oil in a skillet over medium heat. Carefully spoon portions of zucchini mixture into hot oil, leaving space between fritters. Fry fritters until golden brown on both sides, drain on paper towels and keep warm until serving.
Arrange stuffed tomatoes and zucchini fritters on plates and garnish with pickled olives to serve.
