EASY Vegetarian Stuffed Tomatoes

Healthy stuffed tomatoes with a filling of zucchini and chickpeas, and a cheesy breadcrumb topping. Great way to get your daily dose of vitamins. Must-try for tomato-lovers. Ready in 30 minutes!

stuffed_tomatoes01_04

Happy New Year, guys!! Hope you had a good and safe one 😉 I had dinner with my family first and then spend the rest of the evening at home with my bf. I prefer my new year’s eve less hectic than most people. We enjoyed drinks, food and a great view of fireworks. Just the way I like it. How about you? 

Anyway, I’m kicking off 2016 with a healthy vegetarian recipe. Yup, VEGETARIAN! Although I love my veggies, I rarely make a complete vegetarian dish. I have just a few vegetarian recipes of which these perfect spinach omelette wraps are most popular. I mean, healthy? Yes! I’m all in. Like this awesome Moroccan Quinoa Salad. But even that recipe has a bit of chicken in it. I love my meats. Today’s dish is awesome too though. (If I may say so myself.) Especially if you love tomatoes. These stuffed tomatoes are packed with flavor and covered in a delicious cheesy breadcrumb topping. And don’t worry, it’s ready in 30 minutes.

What healthy recipe are you making this week?

Easy Vegetarian Stuffed Tomatoes
Yields 6
Healthy stuffed tomatoes with a filling of zucchini and chickpeas, and a cheesy breadcrumb topping. Great way to get your daily dose of vitamins. Must-try for tomato-lovers. Ready in less than 30 minutes!
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients for the tomatoes
  1. 6 large tomatoes, washed
  2. 1 small zucchini, washed and cut in cubes
  3. 1 small can chick peas (150g)
  4. 2 cloves garlic
  5. 1-2 Tbsp oil, for cooking
  6. 1 Tbsp dried oregano
  7. 1 Tbsp dried basil
  8. 2 tsp parsley
  9. 1 tsp powdered vegetable stock
  10. salt to taste
Ingredients for the topping
  1. ¼ cup breadcrumbs
  2. ¼ cup grated cheese
  3. 2 tsp garlic powder
  4. 1 tsp parsley
  5. 1 tsp oregano
  6. 1 tsp basil
  7. salt to taste
Instructions
  1. Preheat the oven to 180 C and get a baking tray ready.
  2. Cut the tops off the tomatoes and scoop out the pulp. Set aside the tomatoes with tops.
  3. In a pan, heat the oil to medium-high heat.
  4. Add the garlic and fry until golden and fragrant.
  5. Add the zucchini and cook until halfway cooked through.
  6. Add the chickpeas, stock and herbs. Stir until mixed and remove from heat.
  7. Divide the vegetable mixture over the tomatoes. Set aside.
  8. In a small bowl, mix the ingredients for the breadcrumb topping.
  9. Divide the breadcrumb mixture over the tomatoes.
  10. Bake the tomatoes 20-30 minutes at 180 C or until golden brown and tomatoes are soft. Add the tomato tops to the oven during the last 10 minutes.*
  11. Serve immediately.
Notes
  1. * Adding tomato tops is optional.
Writing Temptations http://www.writing-temptations.net/

Leave a comment to get in touch!