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Veggie-Filled Roasted Tomatoes

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Ingredients

Adjust Servings:
1 zucchini
0.25 cauliflower
1 tablespoon vegetable oil
pepper
salt
¼ teaspoon paprika powder
4 tomatos
¼ cup mozzarella
yogurt
parsley

Nutritional Information

114 kcal
Calories
9 g
Carbs
6 g
Protein
7 g
Fat

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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!

Features:
  • Gluten Free
  • Low Carb
  • Nut Free
  • Vegetarian

Ingredients

Steps

1
Done

Preheat the oven to 350°F/175°C.

2
Done

Heat the vegetable oil in a skillet over medium heat.

3
Done

Add the zucchini, cauliflower, and cook them for 1-2 minutes. Season with salt, pepper, and paprika powder.

4
Done

Slice off the top of the tomatoes and remove their inside so you can make room for the filling.

5
Done

Lay the tomatoes in a glass baking dish, and fill them with the veggie mix.

6
Done

Top them with shredded mozzarella.

7
Done

Bake them for the next 30 minutes.

8
Done

You can serve them with yogurt and parsley for a fresher taste.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it.
Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it.
Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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