Stuffed Tomatoes

1. 1

   Cut the tops off 4 of the tomatoes and trim a thin slice off the bottom so they will sit up easily.

2. 2

   Hollow out the tomatoes with a spoon.

3. 3

   Discarding the insides.

4. 4

   Season with salt and pepper.

5. 5

   Dice remaining tomato, squash, red onion, cucumber and zucchini.

6. 6

   Combining in a bowl with lemon juice, cilantro or parsley and olive oil.

7. 7

   Salt and pepper to taste.

8. 8

   Fill empty tomatoes with vegetable mixture.

9. 9

   Use any remaining filling as a wonderful side salad to any meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.