Mediterranean Stuffed Tomatoes
Brighten up your table with these Mediterranean Stuffed Tomatoes, a vibrant and wholesome dish bursting with fresh flavors. Plump, juicy tomatoes are hollowed out and filled with a savory, herbed quinoa mixture loaded with creamy feta, briny Kalamata olives, and tender zucchini. Infused with the zest of lemon juice and the aromatic notes of fresh parsley and dill, this recipe captures the essence of Mediterranean cuisine in every bite. Perfect as a vegetarian main course or a stunning side dish, these easy-to-make stuffed tomatoes are baked until tender and golden, delivering a delightful combination of textures and tastes. Ready in just under an hour, this healthy yet indulgent recipe will bring a touch of sunshine to your next meal.
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Recipe Information
Ingredients
- 6 pieces large, firm tomatoes
- 0.75 cups quinoa
- 1.5 cups water
- 3 tablespoons extra virgin olive oil
- 0.5 cups red onion, finely chopped
- 0.5 cups zucchini, finely diced
- 0.5 cups crumbled feta cheese
- 0.25 cups kalamata olives, pitted and chopped
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and set them aside. Carefully scoop out the pulp and seeds using a spoon, leaving the tomato shells intact. Be gentle to avoid tearing the sides. Reserve the tomato pulp in a bowl.
In a small saucepan, bring 1.5 cups of water to a boil. Add the quinoa, lower the heat, cover, and simmer for 15 minutes or until the quinoa is fully cooked and the water is absorbed. Fluff the quinoa with a fork and set it aside.
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Sauté the chopped red onion and minced garlic until softened, about 2-3 minutes.
Add the diced zucchini to the skillet and cook for another 3-4 minutes, stirring occasionally, until tender.
Chop the reserved tomato pulp finely and add it to the skillet. Cook for 2-3 minutes until the mixture is slightly reduced and combined.
Remove the skillet from heat and stir in the cooked quinoa, feta cheese, chopped olives, parsley, dill, lemon juice, salt, and black pepper. Mix everything until evenly combined.
Brush a baking dish with the remaining 1 tablespoon of olive oil. Place the hollowed-out tomatoes in the dish.
Spoon the quinoa mixture evenly into the tomatoes, pressing down gently to pack the filling. Place the tops of the tomatoes back onto each one as a lid.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the filling is heated through.
Let the stuffed tomatoes cool slightly before serving. Garnish with additional parsley or dill if desired. Serve warm as a main dish or hearty side.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
