| 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>
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”