Things You'll Need
200 grams mozzarella
Two cloves garlic
2 tbsp. finely chopped onion
120 grams zucchini leaves
Five large ripe tomatoes
4 tsp. olive oil
Zucchinis sold at the grocery store usually have the leaves removed. But if you grow your own zucchinis, or buy them at a farmer's market, you can use the leaves to create recipes. While the leaves are not particularly tasty raw, they can be mixed with other ingredients to make appetizer recipes, such as zucchini leaf stuffed tomatoes. As with all vegetables, make sure the leaves are clean and free of dirt before using. The following instructions will demonstrate how to prepare and eat zucchini leaves.
Stuffed Tomato Recipe
Cut off the stalks from the base of the zucchini leaves. Boil them for one minute in salted water. Use 1 to 2 cups of water depending on how much you want to make, and use about 2 to 3 tsp. of salt. Run the leaves under cold water for two minutes after the boiling.
Squeeze the leaves to remove excess water. Combine the leaves with the mozzarella (chopped), olive oil, chopped garlic, onion and 1 tsp. of salt. Use a hand-held electronic mixer to mix the ingredients until they form a smooth paste.
Cut the tomatoes in half and scoop out the seeds and juice with a teaspoon. Season the tomatoes with salt and pepper. Spread cooking oil over a oven tray and place the tomatoes on the tray. Spoon the leaf mixture into each tomato half.
Preheat your oven to 200 degrees F and bake the tomatoes for 15 minutes. Allow them to cool before serving.
Zucchini leaves that are wilting or yellow are signs of a squash vine borer, a type of insect that uses squash vegetables as host plants.