Stuffed Tomatoes with Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 10 g |
Ingredients
Preparation steps
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.
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.
Preheat the oven to 200°C (approximately 400ºF).
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.
