Zucchini and Tomatoes Stuffed with Salsa Verde

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Total Time
35mins
Prep 20 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

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