Zucchini and Tomatoes Stuffed with Salsa Verde

May 11, 2023May 11, 20230 2
Zucchini and Tomatoes Stuffed with Salsa Verde
in Vegetarian

Prep

25 min

Cook

30 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 medium zucchini
4 medium tomatoes
1 medium potato , cooked cooled and finely diced
1/2 cup scallion , finely sliced
1/2 cup parsley , finely chopped
2 tablespoons sour dill pickles
1 teaspoon garlic , finely chopped
1 tablespoon anchovy , finely chopped
3 tablespoons lemon juice
1/2 cup olive oil
salt and pepper

Nutrision Information

Servings Per Recipe
8
Calories
217
Sugar
4g
Fat
20g
This Zucchini and Tomatoes Stuffed with Salsa Verde recipe is a great way to showcase the flavors of summer. Zucchini and tomatoes are two vegetables that are readily available during the summer months, and when combined with salsa verde filling, they make for a tasty and nutritious dish. This recipe is ideal for those who want to try something new and different with their vegetables. The savory and tangy flavor of the salsa verde perfectly complements the mild flavor of the zucchini and tomatoes. The presentation of this dish is stunning, with the vibrant green salsa verde filling popping against the contrasting red of the tomatoes.

Instructions

1.Preheat oven to 375°F.
2.Cut off the stem end of the zucchini and using a small food processor or grater, grate the zucchini lengthwise.
3.Place the grated zucchini and cooked potatoes in a large bowl.
4.Add chopped scallions, parsley, sour dill pickles, garlic, anchovy, lemon juice, and olive oil. Mix well.
5.Cut off the top of the tomato and hollow it out. Reserve the pulp and seeds.
6.Stuff each zucchini and tomato with the salsa verde filling.
7.Place the stuffed vegetables in a baking dish. Fill the baking dish with enough water to cover the bottom of the vegetables.
8.Bake for approximately 25-30 minutes until the vegetables are tender.
9.Remove from the oven and let cool for a few minutes before serving.

PROS

This dish is a perfect way to use up extra zucchini and tomatoes from your garden.
It is a healthy and flavorful vegetarian recipe that is low in calories and high in nutrition.
The bright green color of the salsa verde is visually appealing and adds a pop of flavor to the dish that is hard to beat.
This dish is perfect for a summer lunch or dinner and is a great way to showcase the flavors of the season.

CONS

This dish may not be suitable for those who do not enjoy zucchini or tomatoes.
The anchovies in the salsa verde can be overwhelming for some people, and may make the dish too salty.
This recipe requires a bit of prep work, which may make it less accessible for busy weeknights.

HEALTH & BENEFITS

This Zucchini and Tomatoes Stuffed with Salsa Verde recipe is high in vitamins and minerals, making it a healthy choice for anyone looking to eat more vegetables. The zucchini is high in fiber, which can aid in digestion and promote satiety. The tomatoes are a good source of vitamin C, which can help boost the immune system and fight off infections. The olive oil used in this recipe is high in healthy fats, which can help lower overall cholesterol levels and protect against heart disease.

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