Stuffed Zucchini and Tomatoes

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Stuffed Zucchini and Tomatoes
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Health Score:
88 / 100
1 hr

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie723 cal.(34 %)
Protein45 g(46 %)
Fat53 g(46 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.3 μg(7 %)
Vitamin E6.2 mg(52 %)
Vitamin K40.8 μg(68 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin19.6 mg(163 %)
Vitamin B₆0.9 mg(64 %)
Folate159 μg(53 %)
Pantothenic acid2.5 mg(42 %)
Biotin25.2 μg(56 %)
Vitamin B₁₂6.3 μg(210 %)
Vitamin C110 mg(116 %)
Potassium1,468 mg(37 %)
Calcium430 mg(43 %)
Magnesium106 mg(35 %)
Iron6.2 mg(41 %)
Iodine36 μg(18 %)
Zinc8.8 mg(110 %)
Saturated fatty acids25.1 g
Uric acid212 mg
Cholesterol243 mg
Complete sugar12 g


2 yellow Zucchini (each about 250 grams or 8 ounces)
4 yellow Tomatoes (each about 120 grams or 4 ounces)
For the filling
1 Tbsp olive oil
100 grams finely chopped onions
30 grams diced Celery
½ finely chopped garlic clove
150 grams Roquefort cheese
500 grams Ground beef
freshly ground peppers
sweet ground paprika
2 eggs
1 Tbsp chopped Fresh herbs (such as basil and thyme)
20 grams grated Parmesan
20 grams crumbled white bread
50 grams butter
For the sauce
120 grams green Bell pepper
600 grams Tomatoes
1 small red Pepperoncini
50 grams scallions
2 Tbsps olive oil
40 grams black Olives
freshly ground peppers
How healthy are the main ingredients?
TomatoonionOliveCeleryParmesanwhite bread

Preparation steps


Rinse the zucchini and tomatoes. Cut the zucchini lengthwise and scoop out the flesh with a melon baller or a teaspoon. Cut a thin slice from the top of the tomatoes and remove the seeds. Cut the zucchini flesh into small dice. Heat the oil in a pan. Sauté the onion, celery and garlic until translucent. Finely dice the Roquefort cheese. Mix the ground beef with cheese, onions, garlic, celery, zucchini cubes, eggs, herbs and spices in a bowl. Spoon the filling into the zucchini halves and tomatoes. Mix the crumbled white bread with the grated Parmesan and sprinkle over the stuffed vegetables.


For the sauce, cut the peppers in half, remove the stems, seeds, ribs and cut the flesh into small cubes. Blanch the tomatoes briefly and rinse with cold water. Peel, quarter and seed. Strain the seeds in a sieve to collect the juices. Cut the flesh and tomato tops into small cubes. Stem and cut the pepperoncini into rings, removing the seeds. Cut the scallions into thin rings. Heat the olive oil in a pan and sauté scallions and peppers briefly. Add tomatoes and tomato juice, pepperoncini and olives and cook until heated through. Season to taste.


Pour the sauce into a baking dish large enough for the stuffed vegetables. Place the stuffed zucchini on top.  Bake in preheated 200°C (approximately 400°F) oven for about 20 minutes. Add the stuffed tomatoes and bake for 10 minutes longer.


Serve with the sauce.