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🍽️ Stuffed Tomatoes with Crispy Bread Cubes

329 kcal · 30 min · 4 servings

Stuffed Tomatoes with Crispy Bread Cubes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut off the crusts from all sides of the toast bread.
  2. 2. Cut the toast slices into cubes of about 1 cm.
  3. 3. Heat 2 tablespoons of oil in a hot pan.
  4. 4. Fry the bread cubes in it for 2 to 3 minutes until crispy and golden brown.
  5. 5. Turn the cubes occasionally while frying.
  6. 6. Place the finished cubes on a plate lined with kitchen paper to drain.
  7. 7. Wash the tomatoes thoroughly.
  8. 8. Cut off the top (the lid) of each tomato.
  9. 9. Hollow out the tomatoes using a melon baller or a small spoon.
  10. 10. Remove as many seeds as possible while doing so.
  11. 11. Brush a baking dish with some oil.
  12. 12. Place the hollowed-out tomatoes in the prepared dish.
  13. 13. Preheat the oven to 200 degrees Celsius fan mode.
  14. 14. Wash the eggplant and the zucchini.
  15. 15. Cut off the ends of the eggplant and the zucchini.
  16. 16. Slice the zucchini and the eggplant into rounds of about 1 cm thickness.
  17. 17. Then cut the slices into cubes.
  18. 18. Wash the bell pepper.
  19. 19. Halve the bell pepper.
  20. 20. Remove the seeds and the white inner membranes.
  21. 21. Cut the flesh of the pepper into cubes of about 1 cm.
  22. 22. Heat 2 tablespoons of oil in a large pan.
  23. 23. Add all the vegetable cubes to the hot pan.
  24. 24. Sauté the vegetables for 2 to 3 minutes, stirring occasionally.
  25. 25. Stir in the thyme and the lemon zest into the vegetables.
  26. 26. Season the mixture with salt, pepper, and lemon juice.
  27. 27. Finally, taste the filling and adjust seasoning if needed.
  28. 28. Remove the pan from the heat.
  29. 29. Drain the mozzarella.
  30. 30. Cut the mozzarella into small cubes.

Nutrition per serving