Tomatoes Stuffed With Zucchini Recipe
Ingredients
| Zucchini | 2 Cup (32 tbs), shredded | |
| Tomatoes | 4 Large | |
| Salt | 1⁄4 Teaspoon | |
| 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) |
Nutrition Facts
Serving size: Complete recipe
Calories 474 Calories from Fat 293
% Daily Value*
Total Fat 33 g50.7%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 14.3 mg4.8%
Sodium 1134.9 mg47.3%
Total Carbohydrates 42 g14%
Dietary Fiber 12.7 g50.8%
Sugars 25 g
Protein 12 g23.4%
Vitamin A 156.5% Vitamin C 262.1%
Calcium 14.5% Iron 23.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
