MedVeg - stuffed zucchini with olives

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* Exported from MasterCook *

 

Stuffed Zucchini Nicoise Style

 

Recipe By :Mediterranean Vegan Kitchen by Donna Klein

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 6-oz each zucchini (4-6oz) -- halved lengthwise

4 teaspoons extra-virgin olive oil

1 6-oz each onion; peeled -- finely chopped

2 cloves garlic -- finely chopped

1 6-oz each tomato; peeled -- seeded and coarsely chopped

1/2 cup unseasoned dry bread crumbs

1/2 cup pitted and chopped nicoise olives

or other good-quality black olives

2 teaspoons finely chopped fresh flat-leaf parsley

1 teaspoon finely chopped fresh basil

1 teaspoon fresh thyme leaves -- (1/2-tsp dried)

salt and freshly ground black pepper -- to taste

1/2 cup light vegetable broth -- approximately

or low-sodium canned or water

 

Preheat the oven to 425F (220C). Scoop out the insides from each zucchini half,

leaving a 3/8-inch-thick shell. Coarsely chop the insides and set aside.

 

In a large nonstick skillet, heat the oil over medium heat. Add the onion and

garlic and cook, stirring frequently, until softened but not browned, about 5

minutes. Add the tomato and chopped zucchini and cook, stirring occasionally,

for 15 to 20 minutes, or until the zucchini is tender and most of the liquid has

evaporated.

 

Remove the skillet from the heat and add the bread crumbs, olives, parsley,

basil, thyme, salt and pepper. Let cool for a few minutes.

 

Stuff the zucchini shells with the cooled filling. Arrange in a shallow baking

dish just large enough to hold them; pour in enough broth or water to cover the

bottom of the baking dish. Bake 20 to 25 minutes, or until the tops are lightly

browned and shells are tender when pierced with the tip of a sharp knife. Serve

slightly warm or at room temperature.

 

Advance Preparation The assembled stuffed zucchini can be held at room

temperature for one hour before baking, or stored, covered, in the refrigerator

for up to eight hours before baking. The baked zucchini can sit for one hour at

room temperature before serving. They can also be stored, covered, in the

refrigerator for up to twelve hours. Reheat, covered, in a low oven, and serve

slightly warm for best results.

 

PER SERVING: Calories 115; Protein 3g; Total Fat 7g; Saturated Fat 1g;

Cholesterol 0mg; Carbohydrate 12g; Dietary Fiber 2g; Sodium 320mg

 

Variation -- Prepare 4 small Italian eggplant instead of the zucchini in the

same fashion.

 

Description:

" Onion, garlic, tomato, herbs and crumbs. "

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Per Serving (excluding unknown items): 90 Calories; 4g Fat (37.4% calories from

fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 239mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Petits farcis, or " little stuffed things, " are popular hors d'oeuvres in

the south of France. A nice party dish that can sit at room temperature for a

few hours, these zucchini look especially inviting on a platter set in a sea of

assorted olives and cherry tomatoes. They also make a delicious side dish or

first course. MAKES 8 APPETIZER OR SIDE-DISH SERVINGS

 

Nutr. Assoc. : 5663 0 4288 0 5296 196 26005 0 0 0 0 0 5439 0

 

 

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