French-Style Stuffed Tomatoes and Zucchini Recipe | The Good Stuff with Mary Berg

ground meat

🥗Healthier: ground turkey

💰Cheaper: canned beans

Ground turkey is leaner, while beans provide a vegetarian option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds flavor without dairy, while cream cheese is more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are often more accessible, while frozen herbs retain flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

Preheat oven to 375°F (190°C).

Cut the tops off the tomatoes and scoop out the insides.

Slice the zucchini in half lengthwise and scoop out the flesh.

Sauté onion and garlic in olive oil until translucent, about 3-4 minutes.

Add ground meat to the pan and cook until browned, about 5-7 minutes.

Stir in the scooped tomato and zucchini flesh, herbs, bread crumbs, and season with salt and pepper.

Mix in the egg until well combined.

Stuff the mixture into the hollowed tomatoes and zucchini halves.

Place the stuffed vegetables in a baking dish and drizzle with olive oil.

Sprinkle cheese on top of each stuffed vegetable.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until golden.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens