Provencal stuffed tomatoes and pattypan squash

24 Servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
1mediumZucchini; cut in 1/4\" pieces
½smallOnion; finely chopped
1largeGarlic clove; minced
2ouncesThinly sliced prosciutto; chopped
6Brine cured black olives; pitted and chopped
¼cupFreshly grated Parmesan cheese
2tablespoonsChopped seeded tomato
2teaspoonsDried basil
1tablespoonChopped fresh parsley
½teaspoonDried tarragon
1Egg yolk
122\" diameter pattypan squash; yellow or green
12largesPlum tomatoes; halved crosswise
; and seeded

Directions

Heat 2 tbsp oil in medium skillet over medium het. Add zucchini, onion and garlic and saute until tender but not brown, about 5 minutes. Add prosciutto and next 6 ingredients. Saute 1 minutes. Remove from heat.

Cool. Season to taste with salt and pepper. Mix in yolk.

Using melon baller, scoop out centers of squash, leaving generous ¼" thick shell. Blanch squash shells in pot of boiling salted water 3 minutes. Drain; cool. Cut thin slice from rounded end of tomato halves if necessary to stand flat.

Lightly brush baking sheet with olive oil. Fill vegetables using about 1 heaping tbsp filling for each tomato half and 1 heaping tsp for each squash. Arrange vegetables on baking sheet. (Can be prepared 1 day ahead.

Cover and refrigerate.)

Preheat oven to 400ø. Bake vegetables uncovered until tneder, about 30 minutes. Transfer to platter. Serve warm or at room temperature.

Posted to EAT-L Digest 03 Sep 96 Date: Wed, 4 Sep 1996 07:50:43 -0400 From: Betsy Burtis <ebburtis@...>