Summer Stuffed Heirloom Tomatoes from 'The Vermont Farm Table Cookbook'

Summer Stuffed Heirloom Tomatoes from 'The Vermont Farm Table Cookbook'
13 Ingredients
  • 4 large Brandywine tomatoes
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper
  • 1 large sweet onion, chopped
  • 3/4 cup chopped yellow summer squash
  • 3/4 cup chopped zucchini
  • 3/4 cup chopped, peeled eggplant
  • 3/4 cup chopped red or green bell pepper
  • 2 tablespoons grated Parmesan cheese
  • 4 ounces fresh mozzarella cheese, cut into 4 slices
  • 2 tablespoons chopped fresh basil
Nutrition
421
21% daily value
4 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

53% 34

Saturated

46% 9

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 3

Carbs

7% 20

Carbs (net)

- 15

Fiber

19% 5

Sugars

- 12

Sugars, added

- 0

Protein

24% 12

Cholesterol

10% 30

Sodium

40% 953

Calcium

31% 307

Magnesium

12% 52

Potassium

16% 755

Iron

9% 2

Zinc

14% 2

Phosphorus

38% 264

Vitamin A

18% 159

Vitamin C

64% 57

Thiamin (B1)

13% 0

Riboflavin (B2)

17% 0

Niacin (B3)

10% 2

Vitamin B6

37% 0

Folate equivalent (total)

11% 45

Folate (food)

- 69

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

1% 0

Vitamin E

33% 5

Vitamin K

34% 41
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