Tomatoes With Zucchini Filling

1. cut top from tomatoes.

2. scoop out half the pulp, reserve.

3. saute shallots and garlic in butter for 1 minute.

4. add zucchini, tomatoe paste, basil and reserved tomatoe pulp.

5. cook further 1 minute.

6. spoon filling into tomatoes.

7. sprinkle with cheese.

8. barbeque until heated through.

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Nutrient	Quantity
Total fats	220.8938 g
Protein	115.2418 g
Carbohydrates	293.8553 g
Energy	3361.8289 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9384 g
Water	2173.6312 g
Aspartic acid	11.3832 g
Calcium, Ca	2372.2035 mg
Lutein + zeaxanthin	10179.5307 g
Fiber, total dietary	82.8274 g
Fatty acids, total saturated 22:0	0.0118 g
Carotene, beta	6690.704 g
Niacin	38.0443 mg
Vitamin A, RAE	632.9945 g
Arginine	13.5386 g
Riboflavin	3.0675 mg
Tocopherol, beta	0.134 mg
Fatty acids, total polyunsaturated 15:0	0.0039 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2391 g
Fatty acids, total saturated 20:1	0.3054 g
Glutamic acid	27.7047 g
Sodium, Na	572.2725 mg
Fatty acids, total saturated 16:1 undifferentiated	0.675 g
Total lipid (fat)	220.8938 g
Manganese, Mn	10.7107 mg
Fructose	24.4161 g
Proline	5.0715 g
Fatty acids, total saturated 16:0	19.9416 g
Fatty acids, total saturated 8:0	0.0028 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1176 g
Sucrose	0.229 g
Choline, total	204.6692 mg
Sugars, total	96.8414 g
Serine	5.6498 g
Fatty acids, total saturated 10:0	0.069 g
Fatty acids, total saturated 18:0	9.2548 g
Vitamin B-6	4.6227 mg
Selenium, Se	11.2199 g
Ash	37.2627 g
Fatty acids, total saturated 18:1 undifferentiated	81.1277 g
Pantothenic acid	6.9927 mg
Phenylalanine	5.3146 g
Copper, Cu	8.8942 mg
Betaine	1.3949 mg
Thiamin	6.8398 mg
Retinol	1.95 g
Methionine	2.9738 g
Iron, Fe	24.7061 mg
Carbohydrate, by difference	293.8553 g
Phosphorus, P	4284.2532 mg
Folate, total	958.1015 g
Tocopherol, gamma	1.6698 mg
Fatty acids, total saturated 4:0	0.0081 g
Lycopene	37650.7267 g
Alanine	5.5397 g
Cholesterol	1 mg
Valine	5.6476 g
Fatty acids, total saturated 18:2 undifferentiated	94.394 g
Glycine	6.7322 g
Carotene, alpha	1356.9231 g
Glucose (dextrose)	21.5815 g
Fatty acids, total saturated 14:0	0.5691 g
Zinc, Zn	27.2138 mg
Isoleucine	4.5518 g
Maltose	0.0308 g
Fatty acids, total saturated 12:0	0.0188 g
Fatty acids, total polyunsaturated	96.4315 g
Fatty acids, total saturated 14:1	0.0078 g
Leucine	7.7237 g
Tocotrienol, alpha	0.134 mg
Vitamin A, IU	12591.135 IU
Folate, DFE	958.1015 g
Tryptophan	2.0582 g
Vitamin C, total ascorbic acid	307.8792 mg
Phytosterols	125.8231 mg
Fatty acids, total polyunsaturated 16:1 c	0.0078 g
Galactose	0.0072 g
Fatty acids, total polyunsaturated 18:1 c	0.0274 g
Fatty acids, total saturated 20:0	0.0039 g
Fatty acids, total saturated 6:0	0.0048 g
Starch	0.0242 g
Tyrosine	4.1401 g
Vitamin B-12	0.055 g
Vitamin K (phylloquinone)	140.1283 g
Fatty acids, total saturated	31.23 g
Histidine	2.9319 g
Fatty acids, total monounsaturated	82.2017 g
Threonine	4.4457 g
Folate, food	958.1015 g
Fatty acids, total polyunsaturated 17:0	0.0078 g
Fatty acids, total polyunsaturated 24:0	0.0118 g
Cryptoxanthin, beta	1.219 g
Vitamin E (alpha-tocopherol)	8.4604 mg
Magnesium, Mg	792.7123 mg
Lysine	4.0116 g
Potassium, K	8349.6592 mg
Cystine	1.7934 g
Fluoride, F	30.8276 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	30	2565	117.855	216
Parmesan cheese	1 tablespoon	18.5	2	0.25
Tomato	6	241.2594	52.1388	2.6807
Zucchini	2	66.64	12.1912	1.2544
Tomato paste	2 teaspoons	9.02	2.0801	0.0517
Garlic Clove	1	0	0	0
Basil	1 tablespoon	0.6095	0.0702	0.017
shallot	4	460.8	107.52	0.64