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Veggie-Filled Roasted Tomatoes

Category Main Course
Servings 4 servings
Calories 114 calories
Skill Required Medium
Duration 45 minutes

These roasted tomatoes are terrific on their own, but wait till you try them filled with shredded zucchini and cauliflower. They’re great for a light vegetarian dinner, and the topping of shredded mozzarella almost brings them to perfection. Try them and you won’t regret it!



Ingredients
  • 1 medium-sized zucchini, shredded
  • 1/3 cauliflower head, shredded
  • 1 tablespoon vegetable oil
  • Pepper
  • Salt
  • 1/2 teaspoon paprika powder
  • 4 tomatoes
  • 1/2 cup (55 grams) mozzarella, shredded
  • Yogurt (optional)
  • Parsley (optional)
Preparation
  • Preheat the oven to 350°F/175°C.
  • Heat the vegetable oil in a skillet over medium heat.
  • Add the zucchini, cauliflower, and cook them for 4-5 minutes. Season with salt, pepper, and paprika powder.
  • Slice off the tops of the tomatoes. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base.
  • Lay the tomatoes in a glass baking dish, and fill them with the veggie mix.
  • Top them with shredded mozzarella.
  • Bake them for the next 30 minutes.
  • You can serve them with yogurt and parsley for a fresher taste.
Nutrition Per Serving
Calories
114 kcal
Fat
7 g
Proteins
6 g
Carbs
9 g