Title: Zucchini Stuffed Tomatoes
Categories: Appetizer
Yield: 36 Servings

36		Cherry tomatoes
1 1/2	lb	Zucchini; peeled and shredded
1/4	c	Golden raisins; chopped
1/4	ts	Salt
1/2	ts	Pepper
1 1/2	tb	Pine nuts
1	tb	White wine vinegar

Trim a small slice off the top of each tomato, remove seeds, and drain, cut side down, on paper towels.

In a skillet, sautee zucchini, raisins, salt and pepper until all liquid evaporates.

Add vinegar, cooking mixture again till liquid is evaporated. Spread out on a plate and chill.

Stir in nuts, and spoon into tomatoes.

Chill till ready to serve.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Janet Baker

previous

next