Tomatoes Stuffed with Zucchini in Chive Juice

Servings: 4
Prep time: 25
Cooking time: 10
  • - 400 g of cherry tomatoes
  • - 4 ox heart tomatoes
  • - 150 g of boiled chickpeas
  • - 2 zucchini
  • - 1 clove of garlic
  • - 1 tablespoon chives
  • - 1 tablespoon capers
  • - ½ teaspoon of grated lemon rind
  • - ½ teaspoon of chopped parsley
  • - Oil
  • - salt
  1. Cut the zucchini into small pieces. Season with 2-3 tablespoons of olive oil, a little salt, chopped garlic and let them sear in a thick-bottomed frying pan over a medium heat for 10 minutes. When ready, aromatizzatele with parsley and lemon zest
  2. Choose the most beautiful 12 cherry tomatoes and cut them into 4 wedges, peel the remaining tossing a few seconds in boiling water; whip finely with a pinch of salt and chives, arrange them in a large mesh strainer and gather the juice
  3. Desalinate and chop capers and the chickpeas with a fork. Add the two ingredients to the cooked zucchini and salt if needed
  4. Divide in half 4 ribbed tomatoes and empty them from the pulp (the one you use for gravy). Add salt slightly inside and fill them with the filling of chickpeas and zucchini
  5. Put the tomatoes on plates previously coated with the juice of the tomatoes. Arrange the cherry, oiled and serviced