Stuffed baby zucchini "silver palate"

Yield: 24 Pieces

Ingredients:

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

Instructions:

chopped Pepper to taste 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