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    You are in: Home / Recipes / Zucchini and Tomatoes Stuffed with Salsa Verde Recipe
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    Zucchini and Tomatoes Stuffed with Salsa Verde

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Tish's Note:

    Salsa Verde may be used as stuffing for any number of vegetables as they come into season such as artichokes, red potatoes and avocados, or fresh fish and sliced cold meat

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove top 1/3 of zucchini and tomatoes and scoop out a small portion.
    2. 2
      Parboil zucchini, then refresh with cold water and pat dry.
    3. 3
      In a mixing bowl, combine well th epotatoes, scallions, parsley, dill pickles, garlic, anchovies and lemon juice.
    4. 4
      Slowly pour in the olive oil until mixture is emulsified.
    5. 5
      Add salt and pepper to taste.
    6. 6
      Fill cavities of vegetables and place two zucchini and one tomato on each plate.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini and Tomatoes Stuffed with Salsa Verde

    Serving Size: 1 (632 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 375.6
     
    Calories from Fat 252
    67%
    Total Fat 28.1 g
    43%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 114.0 mg
    4%
    Total Carbohydrate 29.9 g
    9%
    Dietary Fiber 7.6 g
    30%
    Sugars 11.1 g
    44%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    anchovies

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