Stuffed Baby Zucchini Silver Palate

1. 1

   Cut each zucchini lengthwise in half, leaving any blossoms on one of the halves.

2. 2

   With the tip of a vegetable peeler, carefully scoop out the pulp, making a little shell.

3. 3

   Reserve the pulp.

4. 4

   Heat the oil in a small skillet over low heat.

5. 5

   Add the garlic and shallot and saute one minute.

6. 6

   Add the zucchini pulp, tomatoes, 1 tablespoon of the parsley, the thyme, and black pepper to taste.

7. 7

   Cook stirring frequently, for 5 minutes.

8. 8

   Cool to room temperature.

9. 9

   Spoon the filling into the zucchini shells.

10. 10

    Sprinkle with the remaining parsley.

11. 11

    Arrange on a flat basket or platter and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.