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Veggies: Stuffed Baby Zucchini

Source of Recipe

www.idunno4recipes.com


List of Ingredients

12 baby zucchini, 3" long
2 tablespoons olive oil
1 clove garlic, minced
2 green onions, minced, with tops
2 fresh Italian plum tomatoes, diced
2 tablespoons minced parsley leaves
1 1/2 teaspoons fresh thyme or 1/2 tsp. dried
fresh salt and pepper


Recipe

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.