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Stuffed Baby Zucchini "Silver Palate"

Stuffed Baby Zucchini
Main Ingredient: Tomatoes

Course: Appetizers

Cuisine: Italian

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Stuffed Baby Zucchini "Silver Palate" ingredients

  • 12 small Miniature zucchini,
  • -- with blossoms
  • 2 T olive oil
  • 1 med garlic clove, finely chopped
  • 1 Shallot, finely chopped
  • 2 Italian plum tomatoes,
  • -- seeded & cut into 1/8"
  • -- cubes
  • 2 T parsley, chopped
  • pepper, to taste

Cooking Stuffed Baby Zucchini "Silver Palate"

1. Cut each zucchini lengthwise in half, leaving any blossoms on one of the halves.
2. With the tip of a vegetable peeler, carefully scoop out the pulp, making a little shell.
3. Reserve the pulp.
4. Heat the oil in a small skillet over low heat.
5. Add the garlic and shallot and saute one minute.
6. Add the zucchini pulp, tomatoes, 1 tablespoon of the parsley, the thyme, and black pepper to taste.
7. Cook stirring frequently, for 5 minutes.
8. Cool to room temperature.
9. Spoon the filling into the zucchini shells.
10. Sprinkle with the remaining parsley.
11. Arrange on a flat basket or platter and serve at room temperature.
12. Julee Rosso & Sheila Lukins with Sara Leah Chase, "Silver Palate Good Times Cookbook".


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