Seasonal recipes: tomatoes stuffed with mozzarella, corn and courgettes

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Carlos Laforet Coll
@carloslaforetcoll
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There are thousands of tomato-based recipes, but if you don't get along with the stove (especially with the prohibitive temperatures of these days) here is an easy, quick and raw recipe, to better enjoy these fabulous vegetables, without having to. cooked!

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The tomato is undoubtedly the undisputed king of summer. Rich in vitamins and minerals, it is certainly one of the most consumed and appreciated vegetables of the season.





Of recipes based on tomatoes there are thousands of them, but if you don't get along with the stove (especially with the prohibitive temperatures of these days) here is a easy recipe, fast and raw, to better enjoy these fabulous vegetables, without having to cook them!

Ingredients for 4 tomatoes:

  • 4 large rice tomatoes
  • 200 g of corn
  • 300 g of chopped mozzarella
  • 2 small courgettes
  • sale
  • basil leaves

Wash the tomatoes well, dry them and cut the cap (which will become a lid), then empty all the inside with a small knife and cut the pulp into cubes.

Once all the tomatoes have been emptied, salt the inside, and put them to drain upside down in a colander for about 20 minutes.

In the meantime, prepare the filling: pour the chopped tomatoes into a bowl and add the raw courgettes cut "à la julienne", the chopped mozzarella, the corn, a few basil leaves and mix everything until a homogeneous mixture is obtained. .



Once this is done, all that remains is to fill your tomatoes with the filling you have prepared and serve them!

Verdiana Amorosi

www.lacucinadiverdiana.com

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