A recipe for Stuffed Baby Zucchini Silver Palate. Follow the simple recipe instructions for Stuffed Baby Zucchini Silver Palate shared by other home cooking experts.
Ingredients
12 sm. Miniature zucchini, with blossoms2 Tbs. Olive oil
1 med. Garlic clove, finely chopped
1 ea. Shallot, finely chopped
2 ea. Italian plum tomatoes, seeded and cut into cubes
2 Tbs. Parsley chopped
Pepper to taste
Directions
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 Tbs. 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 and Sheila Lukins with Sara Leah Chase, "Silver Palate Good Times Cookbook." Posted by Dorothy Hair 7/25/94.
