Side Pannel
Stuffed Baby Zucchini "Silver Palate"
Stuffed Baby Zucchini "Silver Palate"
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Appetizers, Vegetables
Ingredients List
- 12 sm Miniature zucchini,
- -- with blossoms
- 2 tb Olive oil
- 1 md Garlic clove, finely chopped
- 1 Shallot, finely chopped
- 2 Italian plum tomatoes,
- -- seeded & cut into 1/8"
- -- cubes
- 2 tb 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.
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.
Tweet