Stuffed Baby Zucchini
 
12   baby zucchini, about 3 inches long
2 Tbsp  olive oil
1 clove  garlic, minced or pressed
2   green onions, minced, including green tops
2   fresh italian-style plum tomatoes, diced
2 Tbsp  minced parsley leaves
1-1/2 tsp  fresh thyme leaves or 1/2 tsp. dried thyme leaves
  freshly ground black pepper to taste
  salt to taste
  tabasco sauce to taste
 
tips: select tiny zucchini, preferably the ones with the flower still on 
the ends for this recipe. however, zucchini up to 5 inches in length may 
be used, and will still have tender enough skins so that they will require 
no cooking. scrub zucchini and halve lengthwise. with a small measuring 
spoon, scoop out the zucchini pulp leaving a thin shell that will hold its 
shape. chop the pulp fine. in heavy skillet, heat the oil. add the garlic, 
onions, tomato, parsley, zucchini pulp, thyme and a good grinding of black 
pepper. saute over medium-high heat, stirring, for 5 minutes or until the 
vegetables are soft and well blended. add salt to taste. spoon into the 
zucchini shells. arrange on a serving tray. cool to room temperature. 
serve as finger food. good served with other appetizers at a party. they 
may also be served as a first course, salad, or vegetable course for a 
barbecue style summer meal or picnic. 24 appetizers. 
 
 
 
-- 
(ID: 3138) Mirror: rec.food.recipes: Sun, Mar 20, 2005


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