Stuffed baby zucchini \"silver palate\"

Yield: 24 Pieces

Measure Ingredient
12 smalls Miniature zucchini, with blossoms
2 tablespoons Olive oil
1 medium Garlic clove, finely chopped
1 each Shallot, finely chopped
2 eaches Italian plum tomatoes, seeded & cut into 1/8\" cubes
2 tablespoons Parsley, chopped
\N \N Pepper, to taste

Cut each zucchini lengthwise in half, leaving any blossoms on one of the halves. With the tip of a vegetable peeler, carefully scoop out the pulp, making a little shell. Reserve the pulp.

Heat the oil in a small skillet over low heat. Add the garlic and shallot and saute one minute. Add the zucchini pulp, tomatoes, 1 tablespoon of the parsley, the thyme, and black pepper to taste. Cook stirring frequently, for 5 minutes. Cool to room temperature.

Spoon the filling into the zucchini shells. Sprinkle with the remaining parsley. Arrange on a flat basket or platter and serve at room temperature.

Julee Rosso & Sheila Lukins with Sara Leah Chase, "Silver Palate Good Times Cookbook" Posted by Dorothy Hair 7/25/94

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