Stuffed tomatoes with green cream

Ingredients
200 g small zucchini
250 g fresh peas
250 g feta cheese Mozzarella
20 basil leaves
4 tomatoes - 700 g
Method
Wash tomatoes, cut cap and gouge. Courgettes cleaned, washed and cut into strips with a potato peeler. Courgettes and peas boiled in boiling water for 2-3 minutes. Filter and wash with cold water. Leave a few strips of zucchini for decoration. The remaining zucchini, peas, basil, 2-3 ice cubes and remnants of pureed tomatoes, add olive oil and add salt to taste. Mozzarella is broken hands of crumbs, which are divided into four parts. At the bottom of each tomato mozzarella puts, covered with green mixture and decorated on one side with strips of zucchini.
Containers:
Difficulty
Average
Tested
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Author
pepeleon
24 Sep 2010
Source
magazine cucina dietetica (dietary cuisine) number number 10