INGREDIENTS

INSTRUCTIONS

NORMA WRENN
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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