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Provencal Stuffed Tomatoes And Pattypan Squash

January 28, 2023

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 400Ã¸.  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