Stuffed Tomatoes and Zucchini
Preheat oven to 375°F
4 large tomatoes cases
4 large zucchini
1 finely shredded onion
1 finely shredded carrots
2 tablespoons white bread or dry bread crumbs
200 g ricotta cheese or cottage cheese
200 g minced mushroom or very finely chopped
1 teaspoon tomato juice or half teaspoon tomato paste
1 teaspoon minced or very fine chopped parsley
½ lemon juice
¼ teaspoon red chili powder (optional)
3 tablespoons corn oil
Salt and pepper to taste
Cut the tops of the tomatoes and scoop out the pulp and reserve the tomatoes cases and the pulp. Then cut the zucchini lengthwise and scoop out the pulp and discarded.
In a saucepan add oil, onion, tomato pulps and fry them for 3-4 minutes add carrots, mushrooms, parsley, red chili, recotta cheese, lemon juice, salt and pepper mix together and cook for 5 minutes or more.
Fill the tomatoes cases and zucchini with the stuffing cover the tomatoes with the tops. Arrange the tomatoes and zucchini in a shallowpan or baking dish and bake for 20-30 minutes.