|Saturated Fat Acids||0.3 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse tomatoes and halve horizontally, then trim stem so top half stands upright.
Scoop out seeds and flesh from tomatoes with a teaspoon. Pass through a sieve into a bowl, pressing on solids with the spoon to extract as much liquid as possible.
Rinse zucchini, wipe dry and cut into about 5 mm (approximately 1/4-inch) cubes.
Stir the zucchini into the tomato pulp and season with vinegar, salt and pepper.
Toast the sesame seeds in a small dry pan until golden brown, tossing frequently, then stir into the zucchini mixture while still warm.
Rinse the mint, shake dry and pluck leaves. Reserve some leaves for garnish and finely chop the rest, then fold into the zucchini mixture.
Season zucchini mixture with salt and pepper, then spoon into the tomato halves. Garnish with reserved mint leaves and serve.