Zucchini Stuffed Tomatoes
36 cherry tomatoes
1 1/2 lb zucchini, peeled and shredded
1/4 cup golden raisins, chopped
1/4 tsp salt
1/2 tsp pepper
1 1/2 tbl pine nuts
1 tbl 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, saute zucchini, raisins, salt and pepper until all liquid evaporates. Add vinegar and cook mixture again until liquid is evaporated. Spread out on a plate and chill.
Stir in nuts, and spoon into tomatoes. Chill until ready to serve.
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