Serves: 8
Total Calories: 44
1. Cook zucchini in boiling water until crisp-tender, about 2 or 3 minutes. Drain well.
2. Combine cottage cheese, sour cream, green onion, lemon juice, salt and garlic. Add zucchini and green pepper toss to coat. Chill.
3. Arrange tomato slices on a lettuce-lined platter. Top with zucchini mixture and serve.
This Snow-Capped Tomatoes recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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