Stuffed Zucchini Bretonne

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " February 05, 2002 " >

<Summ>

<Nam>

Stuffed Zucchini Bretonne

</Nam></Summ>

<RcpE name= " Stuffed Zucchini Bretonne " author= " Moosewood Collective " >

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " cooked and drained navy beans " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " liquid from cooking the beans or vegetable stock or water "

unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped onions " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " diced carrots " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " celery stalks " qty= " 2 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " black pepper " unit= " pinch " ></IngR>

<IngR name= " dried tarragon " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " dried dill " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " bay leaves " qty= " 2 " ></IngR>

<IngR name= " green pepper " qty= " 1 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic cloves " qty= " 3 " >

<IPrp>

minced or pressed

</IPrp>

</IngR>

<IngR name= " cream cheese " unit= " ounces " qty= " 4 " >

<IPrp>

cubed

</IPrp>

</IngR>

<IngR name= " fresh lemon juice " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " hot red pepper sauce " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " zucchini " unit= " medium " qty= " 4 " >

<IPrp>

or 6 small

</IPrp>

</IngR>

<IngR name= " chopped fresh parsley " ></IngR>

<DirS>

<DirT>

Serves 4 to 6 & #013; & #010;Flavorful and aromatic. Don & apos;t spare the garlic -

if sauteed gently, it gives a pungent accent to the dish. This is one of many

recipes developed by Alan Warshawsky. & #013; & #010;

</DirT>

<DirT>

Saute the onions in the olive oil for 5 minutes. Stir in the carrots, celery,

salt, pepper, tarragon, dill, and bay leaves and saute another 5 minutes. Stir

in the green peppers and simmer covered until the vegetables are tender. Discard

the bay leaves. & #013; & #010; & #013; & #010;Saute the garlic in the butter, taking

care not to bum it. In a blender or food processor, puree 1 cup of the cooked

beans with 1/2 cup liquid. & #013; & #010; & #013; & #010;In a large bowl, gently stir

the cream cheese cubes, lemon juice, and red pepper sauce into the sauteed

vegetables. Stir in the sauteed garlic and the pureed and whole beans. Taste the

filling and adjust the seasonings. & #013; & #010; & #013; & #010;Slice the zucchini in

half lengthwise. Carefully scoop out the middle of each zucchini half without

breaking the skin. Spoon the filling into each zucchini boat and pack the little

boats into a baking pan, propping them against & #013; & #010;each other and the

sides of the pan, so they won & apos;t capsize. Add half an inch

of & #013; & #010;water to the bottom of the pan, cover tightly, and bake at

350 & apos; for 45 minutes. & #013; & #010;Top with chopped parsley and serve with

Potage Plaisance (p. 19) and & #013; & #010;French Bread (p.

225). & #013; & #010; & #013; & #010;Today far too many restaurants serve tiny

over-decorated portions of exotic food in an atmosphere of expensive

pretentiousness. Moosewood remains untouched by this trend. It is famous all

through the Finger Lakes region for its inventive combination of fresh local

ingredients, generous helpings, and friendly, casual

ambiance. & #013; & #010; & #013; & #010; & #009;- Alison Lurie & #013; & #010;author of

Foreign Affairs & #013; & #010; & #013; & #010;

</DirT>

</DirS>

<Srce>

New Recipes from Moosewood Restaurant

</Srce>

<CpyR>

1987 Vegetable Kingdom, Inc.

</CpyR>

</RcpE></mx2>