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Tomatoes Stuffed With Zucchini

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  Tomatoes 8
  Zucchini 1 Pound
  Olive oil 1 Tablespoon
  Shallots 1 Tablespoon, chopped
  Bread crumbs 1 1⁄2 Cup (24 tbs)
  Garlic salt To Taste
  Parmesan cheese 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Scoop out centers of tomatoes; drain.
Dice zucchini; saute in olive oil with shallots.
Mix in 1 cup crumbs, basil, garlic salt, salt and pepper.
Stuff tomatoes; sprinkle with mixture of remaining crumbs and Parmesan cheese.
Dot with butter.
Bake at 375 degrees for 15 minutes or until tender and heated through.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 877 Calories from Fat 396

% Daily Value*

Total Fat 45 g69.4%

Saturated Fat 18.9 g94.6%

Trans Fat 0 g

Cholesterol 66.3 mg22.1%

Sodium 2066.3 mg86.1%

Total Carbohydrates 92 g30.7%

Dietary Fiber 18.4 g73.8%

Sugars 37.1 g

Protein 38 g75.4%

Vitamin A 197.1% Vitamin C 338.8%

Calcium 87% Iron 41.4%

*Based on a 2000 Calorie diet

Tomatoes Stuffed With Zucchini Recipe