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Stuffed Baby Zucchini "Silver Palate"




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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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