Tomatoes Stuffed with Squash, Feta, and Olives – a delicious recipe with tomatoes, salt, zucchini, summer, black olives, feta. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut a thin slice from the stem end of each tomato and with a melon-ball cutter or small spoon scoop out the seeds and inner pulp, leaving a 1/4-inch-thick shell.
2
Sprinkle the tomatoes with 1/4 teaspoon of the salt, invert them onto paper towels, and let them stand for 20 minutes.
3
In a food processor fitted with the grating blade or with a hand-held grater, grate the zucchini and the summer squash coarse.
4
In a colander toss the squash with the remaining 3/4 teaspoon salt and let it stand for 20 minutes.
5
Rinse the squash under cold water, squeeze it dry in a kitchen towel, and in a bowl combine it well with the olives, the Feta, and the egg yolk.
6
Stuff the tomatoes with the squash mixture, mounding it, put them in an oiled small baking dish, and brush the outsides of the tomatoes with the oil.
7
Bake the tomatoes in a preheated 450 degree F oven for 10 minutes.
8
(The tomatoes may be baked with the hens during the last 10 minutes of roasting.)
81
kcal
Calories
5
g
Fat
4
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 small tomatoes (about 1 1/4 pounds), 1 teaspoon salt, 1/4 pound zucchini, scrubbed and trimmed, 1/4 pound yellow summer squash, scrubbed and trimmed, and more.
Yes, Tomatoes Stuffed with Squash, Feta, and Olives falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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