| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Appetizers, Italian, Vegetables |
24 |
Pieces |
INGREDIENTS
| 12 |
sm |
Miniature zucchini, with blossoms |
| 2 |
tb |
Olive oil |
| 1 |
md |
Garlic clove, finely chopped |
| 1 |
|
Shallot, finely chopped |
| 2 |
|
Italian plum tomatoes, seeded & cut into 1/8" cubes |
| 2 |
tb |
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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