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Zucchini Tomato Molds

1 can (14 oz.) stewed tomatoes
1 envelope unflavored gelatin
1 tsp each seasoned salt, sugar
and parsley flakes or 1 Tbsp. fresh minced parsley
1/8 tsp. instant minced garlic
1/4 tsp. dried oregano leaves, crumbled
Dash hot pepper sauce
1 cup shredded zucchini(1 small)
Lettuce for garnish
Mayonnaise, salad dressing or sour cream

Drain juice from tomatoes into saucepan. Sprinkle with the gelatin. Place over low heat about 5 minutes, stirring, until gelatin
is dissolved.

Remove from heat. Add salt, sugar, parsley flakes or fresh parsley, garlic, oregano and hot pepper sauce, mixing well. Cool.

Meanwhile, cut tomatoes into small pieces. Add zucchini and cooled liquid. Mix well.

Divide among 4 individual molds or custard cups. Chill for 2 to 3 hours or until firm.

Unmold on lettuce lined plates. Serve with mayonnaise, salad dressing or sour cream. Good served with cottage cheese, sliced
cucumbers and melba toast.
Serves 4

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