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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Grains, Eggs Appetizers, Vegetables 24 Servings

INGREDIENTS

2 T Olive oil
1 Zucchini, cut in 1/4" pieces
1/2 Onion, finely chopped
1 Garlic clove, minced
2 oz Thinly sliced prosciutto
chopped
6 Brine cured black olives
pitted and chopped
1/4 c Freshly grated Parmesan
cheese
2 T Chopped seeded tomato
2 t Dried basil
1 T Chopped fresh parsley
1/2 t Dried tarragon
1 Egg yolk
12 2" diameter pattypan
squash yellow or green
12 Plum tomatoes, halved
crosswise
and seeded

INSTRUCTIONS

Heat 2 tbsp oil in medium skillet over medium het.  Add zucchini,
onion and garlic and saute until tender but not brown, about 5
minutes.  Add prosciutto and next 6 ingredients.  Saute 1 minutes.
Remove from heat. Cool.  Season to taste with salt and pepper.  Mix  in
yolk.  Using melon baller, scoop out centers of squash, leaving
generous 1/4"  thick shell.  Blanch squash shells in pot of boiling
salted water 3  minutes.  Drain; cool.  Cut thin slice from rounded end
of tomato  halves if necessary to stand flat.  Lightly brush baking
sheet with olive oil.  Fill vegetables using  about 1 heaping tbsp
filling for each tomato half and 1 heaping tsp  for each squash.
Arrange vegetables on baking sheet.  (Can be  prepared 1 day ahead.
Cover and refrigerate.)  Preheat oven to 400ø.  Bake vegetables
uncovered until tneder, about  30 minutes.  Transfer to platter.  Serve
warm or at room temperature.  Posted to EAT-L Digest 03 Sep 96  Date:  
Wed, 4 Sep 1996 07:50:43 -0400  From:    Betsy Burtis
<ebburtis@IX.NETCOM.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 58
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 16.3mg
Sodium: 220.5mg
Potassium: 81.4mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 4.4g


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