Stuffed Tomatoes and Zucchini Fritters

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Stuffed Tomatoes and Zucchini Fritters
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
749
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie749 cal.(36 %)
Protein37 g(38 %)
Fat47 g(41 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A1.1 mg(138 %)
Vitamin D3.5 μg(18 %)
Vitamin E9.3 mg(78 %)
Vitamin K61.5 μg(103 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.9 mg(82 %)
Niacin16.3 mg(136 %)
Vitamin B₆0.9 mg(64 %)
Folate217 μg(72 %)
Pantothenic acid2.6 mg(43 %)
Biotin29.7 μg(66 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C113 mg(119 %)
Potassium1,557 mg(39 %)
Calcium414 mg(41 %)
Magnesium133 mg(44 %)
Iron6.4 mg(43 %)
Iodine92 μg(46 %)
Zinc2.8 mg(35 %)
Saturated fatty acids16.3 g
Uric acid211 mg
Cholesterol242 mg
Complete sugar16 g

Ingredients

for
4
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
How healthy are the main ingredients?
ZucchiniFetaOliveTunaolive oilDill

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Rinse and trim scallions and finely chop white portions.

5.

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.

6.

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.

7.

Arrange stuffed tomatoes and zucchini fritters on plates and garnish with pickled olives to serve.

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