Stuffed Baby Zucchini Silver Palate
Yield
12 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
zucchini
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
garlic cloves
chopped |
*
|
| 1 | each |
shallots
chopped |
*
|
| 2 | each |
italian plum (roma) tomatoes
seeded, cubed |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
zucchini
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
garlic cloves
chopped |
*
|
| 1 | each |
shallots
chopped |
*
|
| 2 | each |
italian plum (roma) tomatoes
seeded, cubed |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
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 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.
