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.
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