Stuffed Baby Zucchini Silver Palate

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.