About
These stuffed tomatoes are filled with zucchini, tangy feta cheese and aromatic spices, then baked until tender and juicy.
Perfect for lunch served with a green salad or a portion of cauliflower rice.
Ingredients
- 2 1 tomato sunset beefsteak tomato
- 2 tablespoon olive oil
- 1 tablespoon, chopped shallot
- 1 clove garlic
- 1 teaspoon oregano, dried
- 1 teaspoon spices mint dried
- 1 tablespoon peppermint, fresh
- 1 tablespoon feta cheese
- ½ cup zucchini
- ½ tablespoon, whole pieces pine nuts
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the tops off the tomatoes and set aside. Carefully scoop out the center of the tomatoes taking care not to slice through the flesh and set aside. Roughly chop the fleshy pulp and discard any tough pieces.
- Preheat the oven to 360 degrees Fahrenheit.
- Peel the zucchini and dice into small cubes. Heat a tablespoon of olive oil in a large pan over a low/medium heat. Add the onion and garlic and sweat gently until tender.
- Add the diced zucchini, chopped tomato pulp and juices, oregano and dried mint. Season to taste and stir well to combine, sweating until just tender.
- Crumble in the feta and stir well to combine.
- Divide the cheese and vegetable mixture evenly between the two tomatoes and place the lids back on top.
- Transfer to the oven to bake for 20-25 minutes until hot through and the tomatoes are tender. Scatter over the pine nuts and chopped fresh mint to serve.
Nutrition Facts
- Servings: 2
- Calories: 179.3kcal/708.5kJ (per serving)
- Fat: 16.8g (per serving)
- Carbs: 5.8g (per serving)
- Protein: 2.3g (per serving)
