Stuffed Tomatoes & Zucchini

Stuffed Tomatoes & Zucchini
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 122.3
  • Total Fat: 4.4 g
  • Cholesterol: 13.5 mg
  • Sodium: 603.9 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 13.2 g

View full nutritional breakdown of Stuffed Tomatoes & Zucchini calories by ingredient


Introduction

Tomatoes & Zucchini stuffed with cauliflower, cottage cheese, parmesan cheese, garlic, salt, pepper, and italian seasoning. Tomatoes & Zucchini stuffed with cauliflower, cottage cheese, parmesan cheese, garlic, salt, pepper, and italian seasoning.
Number of Servings: 4

Ingredients

    1 cup of Cherry Tomatoes
    3 Zucchini
    2 cups of cauliflower
    1 cup of cottage cheese
    1/4 cup of grated parmesan cheese
    1/4 cup of shredded parmesan cheese
    1 tbsp of italian seasoning
    1/4 tsp of pepper
    dash of salt

Directions

Hollow out center of Cherry Tomatoes & throw away seeds. Cut Zucchini long ways in half, spoon out center with a melon baller to make a zucchini boat. Add the inside of the zucchini that you scooped out, the cauliflower, and garlic into a food processor and chop to a course paste. Place paste in a bowl and mix with cottage cheese, 1/4 cup of grated parmesan cheese, italian seasoning, and pepper. Place zucchini boats in baking pan and sprinkle with pepper and salt. Fill zucchini boats and tomotoes with mixture, then sprinkle with the remaining 1/4 cup of shredded parmesan cheese. Bake at 350 degrees Farenheit for 20 minutes.


Number of Servings: 4

Recipe submitted by SparkPeople user BUTTERFLY8054.