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prep time
7 min
cook time
25 min
ready time
32 min
Keto Stuffed Tomatoes
These stuffed tomatoes are filled with zucchini, tangy feta cheese and aromatic spices, then baked until tender and juicy.
Perfect for lunch served with a green salad or a portion of cauliflower rice.
Net Carbs
4.7 g
Fiber
1.1 g
Total Carbs
5.8 g
Protein
2.3 g
Fats
16.8 g
179 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Sunset Beefsteak Tomato
2 x 1 tomato
Olive Oil
2 tablespoon
Shallot
1 tablespoon, chopped
Garlic
1 clove
Oregano, Dried
1 teaspoon
Spices Mint Dried
1 tsp
Peppermint, Fresh
1 tablespoon
Feta Cheese
1 tablespoon
Zucchini
½ cup
Pine Nuts
½ tablespoon, whole pieces
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 7
32 min
Step 1
Slice the tops off the tomatoes and set aside. Carefully scoop out the center of the tomatoes taking care not to slice through the flesh and set aside. Roughly chop the fleshy pulp and discard any tough pieces.Step 2
Preheat the oven to 360 degrees Fahrenheit.Step 3
Peel the zucchini and dice into small cubes. Heat a tablespoon of olive oil in a large pan over a low/medium heat. Add the onion and garlic and sweat gently until tender.Step 4
Add the diced zucchini, chopped tomato pulp and juices, oregano and dried mint. Season to taste and stir well to combine, sweating until just tender.Step 5
Crumble in the feta and stir well to combine.Step 6
Divide the cheese and vegetable mixture evenly between the two tomatoes and place the lids back on top.Step 7
Transfer to the oven to bake for 20-25 minutes until hot through and the tomatoes are tender. Scatter over the pine nuts and chopped fresh mint to serve.
