INGREDIENTS

INSTRUCTIONS

If baby vegetables are unavailable, use 8 small zucchini and increase
the cooking time to 5 minutes. Cut and scoop out each zucchini as
directed, except cut the squash in half crosswise before filling (to
make 4 appetizers per zucchini).  In a saucepan cook baby zucchini
and/or sunburst squash, covered, in a  small amount of boiling water
for 2 to 3 minutes or till crisp-tender.  Drain; chill squash till
cool. For zucchini, cut each in half  lengthwise. With a small spoon,
scoop out most of the flesh from each  zucchini, leaving a
1/4-inch-thick shell. For sunburst squash, using  a knife or apple
corer, cut around stem. With a spoon, remove stem  and hollow out as
much of the flesh as you can, working fromteh hole  in the top of the
squash (do not break through the bottom skin).  For filling, in a
blender container or food processor bowl combine  avocados, lemon
juice, basil, garlic salt, and pepper. Cover; process  till smooth.
Using a pastry bag fitted with a large star tip, pipe  filling down the
center of the zucchini or sunburst squash cavity.  (Or, just spoon
filling in each.) Serve immediately. (The filling  darkens upon stand.)
Per Serving: Calories 46 Protein 1 g Carbohydrate 3 g Total Fat 4 g
Saturated Fat 1 g Cholesterol 0 mg Sodium 67 mg Potassium 207 mg
Source: Better Homes and Gardens Farmer's Market Cookbook adapted for
MM Posted to MC-Recipe Digest V1 #1065 by "M. Hicks"
<nitro_ii@email.msn.com> on Jan 31, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 15
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 102.9mg
Potassium: 144mg
Carbohydrates: 3.3g
Fiber: 1.4g
Sugar: <1g
Protein: <1g