Try this Zucchini Stuffed Tomatoes recipe, or contribute your own.
Suggest a better descriptionTrim 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 MC-Recipe Digest V1 #342 Recipe by: Janet Baker From: Janet Baker
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 24 | ||
Calories from Fat: 4 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.2mg | 0 % | |
Potassium 293.5mg | 8 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.4g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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