Microwaved Mozzarella-Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 large Tomatoes
- 2 handfuls Basil
- 4 scallions
- 125 grams sliceable Mozzarella
- 2 slices Toast
- 3 Tbsps breadcrumbs
- 4 Tbsps grated Parmesan
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the tomatoes and cut each a lid. Hollow inside with a spoon. Rinse the basil, shake dry and chop. Trim the scallions, rinse and cut into thin rings. Grate the mozzarella. Toast the bread, dice finely and mix with the mozzarella, scallions and basil. Mix in the breadcrumbs and the Parmesan and season with salt and pepper. Pour mixture into tomatoes, top with the lids and put in microwave-safe dish. Cook at high temperature (e.g., 800 watts) in successive portions for 2-3 minutes, so that the cheese melts. If necessary cook for another 1-2 minutes longer.
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