ZUCCHINI-STUFFED BAKED TOMATOES, easy and quick, a delicious appetizer or main course to make in a few minutes, a light and tasty vegetable recipe cooked in a pan.
The baked tomatoes are delicious, they can be stuffed in many ways; I filled them with zucchini and mozzarella, a simple filling that prepares in a short time but is very delicious.
Great as a main course, side dish, or summer appetizer without an oven, cooked in a pan, the zucchini-stuffed baked tomatoes are perfect for summer, light and flavorful.
Summer dishes generally don’t require cooking or are meant to be eaten cold, even pasta salads are great, or rice, but many other dishes are without any cooking.
Today I prepared stuffed baked tomatoes but cooked in a pan to avoid the oven, and I must say they were really very good.
Follow me into the kitchen today there’s zucchini-stuffed baked tomatoes!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 tomatoes
- 2.1 oz zucchini
- 1.1 oz bread
- 1 egg yolk
- 1.4 oz mozzarella
- as needed breadcrumbs
Preparation
Cut the tomatoes in half lengthwise and hollow them out.
Grate a zucchini and place it in a bowl, soak the bread and add it to the zucchini.
Add the egg yolk and mix well, then oil a pan and arrange the tomatoes.
Stuff them, add pieces of cheese and sprinkle with breadcrumbs, oil, and cook with a lid on for about 20 minutes.
Bon appétit
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