Stuffed Baby Zucchini "silver Palate" Recipe
Yield: 24 PiecesRecipe by luhu.jp
Ingredients:
12 small: Miniature zucchini,, with blossoms
2 tbsp: Olive oil,
1 medium: Garlic clove, finely chopped
1 each: Shallot, finely chopped
2 each: Italian plum tomatoes,, seeded & cut into 1/8" - cubes
2 tbsp: Parsley, chopped
Pepper, to taste
Directions:
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
Source from luhu.jp
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
Source from luhu.jp