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Tomatoes Stuffed With Zucchini

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  Zucchini 2 Cup (32 tbs), shredded
  Tomatoes 4 Large
  Salt 1⁄4 Teaspoon
  Sugar 1⁄8 Teaspoon
  Fresh ground pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Vegetable oil 1 Tablespoon
  Mayonnaise 4 Teaspoon
  Minced parsley 1 Tablespoon (Use Fresh Ones)

Slice off top half inch of tomatoes.
Scoop out pulp; chop it and the tops of tomatoes; put in colander to drain.
Shred zucchini and sprinkle with teaspoon salt; mix with tomato pulp; leave to drain for 1/2 hour.
Sprinkle inside of tomato shells with mixture of salt, sugar, and pepper.
Drain them upside down on paper towels in refrigerator for 1/2 hour or more.
Squeeze zucchini lightly; then saute in teflon skillet with tomato pulp, garlic, mushrooms, and oil for 5 minutes.
Turn up heat and stir constantly until all moisture is evaporated.
Season to taste with salt and pepper.
Cool mixture; chill for 1/2 hour or more.
Stuff tomato shells and garnish with mayonnaise and parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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