European Recipes
Stuffed tomatoes with zucchini
Ingredients:
- 6 tomatoes
- extra virgin olive oil (just enough to have a well-blended dough)
- 1 onion
- 1 carrot
- 1 courgette
- 5 slices of loaf bread
Preparation
Clean and remove the cores of the tomatoes. Extract the pulp with the help of a teaspoon, put it aside and add a drizzle of oil and a pinch of salt (it will be used for the final dressing) - be sure not to pierce or damage the peel, which will act as a 'container'. Mash the pulp to get the juice, add extra virgin olive oil and salt. Then cook the diced onion and the carrot in a pan. Finally add the zucchini and cook until they become soft. Cut some loaf bread into cubes, toast it in a pan for a minute and add it to the rest of the mixture. Finally garnish and fill the tomatoes with the mixture.
