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Veggie-Filled Roasted Tomatoes

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!
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!

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Ingredients

1 zucchini, shredded
cauliflower head, shredded
1 tablespoon vegetable oil
pepper
salt
½ teaspoon paprika powder
4 tomatoes
½ cup mozzarella, shredded
yogurt
parsley

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.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

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

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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.

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