| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains, Eggs | Appetizers, Vegetables | 24 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | md | Zucchini; cut in 1/4" pieces |
| 1/2 | sm | Onion; finely chopped |
| 1 | lg | 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 | tb | Chopped seeded tomato |
| 2 | ts | Dried basil |
| 1 | tb | Chopped fresh parsley |
| 1/2 | ts | Dried tarragon |
| 1 | Egg yolk | |
| 12 | 2" diameter pattypan squash; yellow or green | |
| 12 | lg | 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 400°. 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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