Stuffed Baby Zucchini

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Stuffed Baby Zucchini

 

12 small miniature zucchini, with blossoms

2 tablespoons olive oil

1 medium garlic clove, finely chopped

1 shallot, finely chopped

2 Italian plum tomatoes, seeded and cut into cubes

2 tablespoons parsley, 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 sauté 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.

Serves 24.

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