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Tomatoes Stuffed With Zucchini Recipe
|Zucchini||2 Cup (32 tbs), shredded|
|Fresh ground pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Vegetable oil||1 Tablespoon|
|Minced parsley||1 Tablespoon (Use Fresh Ones)|
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
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.