Veggie-Filled Roasted Tomatoes







A recipe allowed in a / / / diet.

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 topped shredded mozzarella almost brings them to perfection. Try them and you won’t regret!

Nutritional Chart

Calories: 114 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 9 g
  • 6 g
  • 7 g

Ingredients Needed for Veggie-Filled Roasted Tomatoes

1 zucchini, shredded
⅓ cauliflower head, shredded
1 tablespoon vegetable oil
½ teaspoon paprika powder
4 tomatoes
½ cup mozzarella, shredded

How to Make Veggie-Filled Roasted Tomatoes

  1. Preheat the oven to 350°F/175°C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add the zucchini, cauliflower, and cook them for 1-2 minutes. Season with salt, pepper, and paprika powder.
  4. Slice off the top of the tomatoes and remove their inside so you can make room for the filling.
  5. Lay the tomatoes in a glass baking dish, and fill them with the veggie mix.
  6. Top them with shredded mozzarella.
  7. Bake them for the next 30 minutes.
  8. You can serve them with yogurt and parsley for a fresher taste.

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