Stuffed Tomatoes with Vegetable Filling

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Stuffed Tomatoes with Vegetable Filling
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 36 min.
Ready in
Calories:
280
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie280 cal.(13 %)
Protein9 g(9 %)
Fat20 g(17 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E5 mg(42 %)
Vitamin K32.4 μg(54 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.4 mg(29 %)
Folate117 μg(39 %)
Pantothenic acid1 mg(17 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C108 mg(114 %)
Potassium783 mg(20 %)
Calcium84 mg(8 %)
Magnesium52 mg(17 %)
Iron2.4 mg(16 %)
Iodine11 μg(6 %)
Zinc0.7 mg(9 %)
Saturated fatty acids3.7 g
Uric acid58 mg
Cholesterol4 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 slices Toast
4 Tbsps olive oil
8 Tomatoes
olive oil (for greasing)
1 Eggplant
1 Zucchini
1 yellow Bell pepper
2 Tbsps finely chopped thyme
½ organic lemon (zested and juiced)
Sea salt
freshly ground peppers
125 grams Mozzarella
How healthy are the main ingredients?
Mozzarellaolive oilthymeTomatoolive oilEggplant

Preparation steps

1.

Remove the crusts from the bread and cut the bread into 1 cm small cubes (approximately 1/2 inch). Fry in some oil for 2-3 minutes until crispy and golden brown, turning from time to time. Drain on a plate lined with kitchen paper.

2.

Rinse the tomatoes, cut a lid from each and hollow them out with a melon baller or a small spoon. Place the tomatoes in a greased baking pan.

3.

Preheat the oven to 200°C (approximately 400ºF).

4.

Rinse the eggplant and zucchini and cut off the ends. Cut into thick slices and then into 1 cm cubes (approximately 1/2 inch).

Rinse and halve the bell pepper, remove the seeds and ribs and dice the flesh into 1 cm cubes (approximately 1/2 inch).

Sauté all the diced vegetables in a large pan with some oil for 2-3 minutes, stirring occasionally. Stir in the thyme and lemon zest and season with salt, pepper and lemon juice. Remove the pan from the heat.

Drain the mozzarella and cut into small cubes. Mix into the vegetables along with the croutons and spoon into the hollowed-out tomatoes. Replace the lids and bake in the oven for 5-10 minutes, until the cheese melts.

Remove the stuffed tomatoes from the oven and serve hot.