Fresh Zucchini and Olive Stuffed Tomatoes

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on Aug 24, 2012 in Appetizers
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, Detox Snacks
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, Paleo
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, Vegetarian
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Great recipe from “The Bite Size Kitchen
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” blog…
The idea for these little tomatoes came from a dinner party that I had a couple of years ago. No cooking involved – just chopping. These are totally raw and super fresh and tasty – perfect for any spring or summer gathering.
Makes 24 appetizers.
Does not keep well overnight.
  • 12 small tomatoes
  • 2 medium zucchinis
  • 1 jar green or Katamala olives
  • Italian seasoning
  • Rice wine vinegar
  • Juice of one lemon
  • 3 tablespoons best quality extra¬†virgin olive oil
  • Freshly ground sea salt and black pepper
  1. Gut your tomatoes: Slice off the top and carefully ‘cut’ out the insides with a spoon (use a grapefruit spoon if you have one). You can either use the whole tomato for larger servings or, as pictured above for smaller servings, cut them in half lengthwise to make little cups. Reserve tomato guts for future use in another dish or to make a sauce. Set gutted tomatoes aside.
  2. Chop zucchini and olives into small pieces.
  3. In a large bowl combine zucchini, olives, Italian seasoning, a splash of vinegar, lemon juice, and olive oil. Toss well. Season generously with salt and pepper. Taste. Season again as needed.
  4. Stuff each tomato with zucchini mixture and arrange on serving plates or platter.
  5. Serve immediately or refrigerate for up to 3 hours ahead of time

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