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
heat about 5 minutes, stirring, until gelatin
Remove from heat. Add salt, sugar, parsley
flakes or fresh parsley, garlic,
hot pepper sauce, mixing well. Cool.
Meanwhile, cut tomatoes into small pieces.
Add zucchini and cooled liquid. Mix
Divide among 4 individual molds or custard
cups. Chill for 2 to 3 hours or until
Unmold on lettuce lined plates. Serve with
mayonnaise, salad dressing or sour
Good served with cottage cheese, sliced
cucumbers and melba toast.