Stuffed tomatoes
Tomato emptied and stuffed with minced meat, zucchini, garlic, onion, and mozzarella
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Temps de préparation : 20 min
Temps de cuisson : 30 min
Temps de repos : 0 h
Temps total : 50min
Nbre de couvert : 4
Ingrédients
Tomato (big) : 0,800 kG
Stuffing
Zucchini : 0,120 kG
Breadcrumbs : 0,010 kG
Onion new : 0,050 kG
Garlic : 0,010 kG
Thyme : 0.005 kG
Mozzarella : 0,150 kG
Egg : 1 piece
Olive oil : 0,015 L
Salt : PM
Gratin
Breadcrumbs : 0,010 kG
1) Wash, and cut the hat out of tomatoes.
Scoop out the inside of their flesh. Sprinkle the cavity with salt and return them on a plate to drain of their water from vegetation.
Wash, dry and chop the zucchini.
Wash, dry and thinly slice the onion.
Peel, wash and chop garlic.
Wash, dry and remove the leaves from the thyme.
Drain the mozzarella and cut into small mirepoix (5mm).
Gather together all the stuffing ingredients in a cap, and mix.
Scoop out the inside of their flesh. Sprinkle the cavity with salt and return them on a plate to drain of their water from vegetation.
Wash, dry and chop the zucchini.
Wash, dry and thinly slice the onion.
Peel, wash and chop garlic.
Wash, dry and remove the leaves from the thyme.
Drain the mozzarella and cut into small mirepoix (5mm).
Gather together all the stuffing ingredients in a cap, and mix.
2) Preheat the oven to 210C.
Dry the inside of the tomatoes.
The top of the stuffing and sprinkle with bread crumbs.
Lightly oil the tomatoes and bake for 30 minutes.
Serve with couscous, bulgur or rice
Dry the inside of the tomatoes.
The top of the stuffing and sprinkle with bread crumbs.
Lightly oil the tomatoes and bake for 30 minutes.
Serve with couscous, bulgur or rice
Notes du chef
An easy recipe for stuffed tomatoes that can be accomplished and for the youngest among us.For lightness, the ground meat can be achieved with the veal.
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