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Stuffed Tomatoes and Zucchinis
Stuffed Tomatoes and Zucchinis
4.8
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If you’re looking for new stuffing ideas to fill the tomatoes and zucchinis with, try this delicious recipe with salmon and shrimps. A wonderful mixture of seafood and vegetables that fits perfect together with some rice.

Ingredient List for 4 servings:
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2 Zucchinis
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4 Tomatoes
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500 gr Salmon
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200 gr Shrimps
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1 Egg
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1 Fennel Bulb
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2 tablespoons Pesto
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8 Olives
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1 teaspoon Breadcrumbs
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1 pinch Salt
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1 pinch Pepper
Oven temperature:
180 degrees Celsius
Instructions:
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Start by cutting off the top of the tomatoes.
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Scoop out the seeds and turn them upside down on a plate. Keep the lid for later.
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Cut the zucchinis lengthwise and scoop out the seeds. Turn them upside down on a plate.
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Cut the salmon, shrimps and olives in small pieces.
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Grate the fennel bulb.
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Add the pesto, egg and breadcrumbs and mix well.
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Turn over the tomatoes and zucchinis and stuff with the filling. Put the lids back on the tomatoes on top of the filling.
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Place in the middle of the oven for 30 minutes.
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Take out and serve hot together with some rice.
A selection of recipes from the same country.
This recipe is from Denmark
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