Stuffed Baby Zucchini "Silver Palate" Recipe

Step 1

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.

Step 2

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.

Step 3

Spoon the filling into the zucchini shells. Sprinkle with the remaining parsley. Arrange on a flat basket or platter and serve at room temperature.

Things You'll Need

  • 12sm Miniature zucchini,
  • -- with blossoms
  • 2tb Olive oil
  • 1md Garlic clove, finely chopped
  • 1ea Shallot, finely chopped
  • 2ea Italian plum tomatoes,
  • -- seeded & cut into 1/8"
  • -- cubes
  • 2tb Parsley, chopped
  • Pepper, to taste

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