Stuffed Baby Zucchini "silver Palate"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Appetizers, Italian, Vegetables | 24 | Pieces |
INGREDIENTS
| 12 | Miniature zucchini | |
| with blossoms | ||
| 2 | T | Olive oil |
| 1 | Garlic clove, finely chopped | |
| 1 | Shallot, finely chopped | |
| 2 | Italian plum tomatoes | |
| seeded & cut into 1/8" | ||
| cubes | ||
| 2 | T | Parsley, chopped |
| Pepper, to taste |
INSTRUCTIONS
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. Julee Rosso & Sheila Lukins with Sara Leah Chase, "Silver Palate Good Times Cookbook" Posted by Dorothy Hair 7/25/94 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 2.2mg
Potassium: 57.3mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g