Stuffed Baby Zucchini "Silver Palate"
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Stuffed Baby Zucchini "Silver Palate"
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"
From: Dorothy Hair 7/25/94
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