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---------- Recipe via Meal-Master (tm) v8.01
Title: Stuffed Baby Zucchini "Silver Palate"
Categories: Appetizers, Italian, Vegetables
Yield: 24 pieces
12 sm Miniature zucchini,
-- with blossoms
2 tb Olive oil
1 md Garlic clove, finely chopped
1 ea Shallot, finely chopped
2 ea Italian plum tomatoes,
-- seeded & cut into 1/8"
-- cubes
2 tb Parsley, chopped
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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