Stuffed Baby Zucchini "Silver Palate"
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 24
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
 

Preparation:

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. Source: Julee Rosso and Sheila Lukins with Sara Leah Chase, "Silver Palate Good Times Cookbook"