Zucchini Cones Filled with Lemon Mint Pea Puree

1. 1

   In a large heavy skillet cook peas in butter with salt and pepper to taste over moderate heat, stirring occasionally, 3 minutes.

2. 2

   In a food processor puree peas with zest until smooth and cool.

3. 3

   Stir in lemon juice.

4. 4

   Puree may be made 2 days ahead and chilled, covered.

5. 5

   Bring puree to room temperature before proceeding.

6. 6

   Stir in mint and season with salt and pepper.

7. 7

   Halve zucchini crosswise and trim so that each half is 3 1/4 inches long.

8. 8

   With a mandoline or other manual slicer cut zucchini pieces lengthwise into 1/8-inch-thick slices.

9. 9

   Transfer puree to a pastry bag fitted with a 1/4-inch plain tip.

10. 10

    Roll zucchini slices into cones and pipe some puree into each cone.

11. 11

    Arrange cones on a tray, seam sides down.

12. 12

    Zucchini cones may be prepared up to this point 3 hours ahead and chilled, covered with damp paper towels and plastic wrap.

13. 13

    Bring cones to cool room temperature before serving.

14. 14

    Garnish hors d'oeuvres with mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.