| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Too, Hot, Tamales |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Zucchini, cut in half Lengthwise |
| 2 |
tb |
Olive oil |
| 4 |
|
Shallots, minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 1/4 |
c |
Corn (fresh or thawed frozen), freshly cut off the Cob |
| 1/2 |
c |
Frozen baby lima beans, thawed |
| 1/2 |
c |
Panela cheese or |
|
|
Ricotta |
| 1 |
|
Egg |
| 1 |
tb |
Unsalted butter, cut into small pieces |
INSTRUCTIONS
Preheat oven to 400 degrees. Use a melon baller to remove center core of
seeds from each zucchini half, leaving hollowed out shells with about a
1/2-inch border of flesh. Set aside shells and chop flesh roughly. Heat
olive oil in a small skillet over medium heat and add shallots, salt and
pepper. Cook 5 minutes until soft and slightly golden. Add chopped zucchini
centers, 1 cup of corn and the limas and saute over high heat 46 minutes.
Remove from heat and let cool. In the bowl of a food processor fitted with
the metal blade, place remaining 1/4 cup corn, cheese and egg. Process to
blend thoroughly. Remove to a large bowl and mix in cooled corn/lima
mixture. Divide the mixture among the zucchini shells, mounding up
slightly. Place stuffed zucchini in a roasting pan and cover with foil.
Roast for 20 minutes, remove the foil, and bake for another 10 minutes
until filling is puffed up and firm and zucchini are soft. Remove from oven
and serve 2 boats per person. Yield: 4 servings Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved 11/25/96 show
Posted to MC-Recipe Digest V1 #321
Recipe by: Too Hot Tamales Show #6350
From: Pat Asher <asher@mcs.com>
Date: Fri, 29 Nov 1996 08:01:55 -0600
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