---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Stuffed Baby Zucchini "Silver Palate"
 Categories: Appetizers, Italian, Vegetables
      Yield: 24 pieces
 
     12 sm Miniature zucchini,
           -- with blossoms
      2 tb Olive oil
      1 md Garlic clove, finely chopped
      1 ea Shallot, finely chopped
      2 ea Italian plum tomatoes,
           -- seeded & cut into 1/8"
           -- cubes
      2 tb Parsley, chopped
           Pepper, to taste
 
  Cut each zucchini lengthwise in half, leaving any blossoms on one of
  the halves. With the tip of a vegetable peeler, carefully scoop out
  the pulp, making a little shell.  Reserve the pulp.
  
  Heat the oil in a small skillet over low heat. Add the garlic and
  shallot and saute one minute. Add the zucchini pulp, tomatoes, 1
  tablespoon of the parsley, the thyme, and black pepper to taste. Cook
  stirring frequently, for 5 minutes. Cool to room temperature.
  
  Spoon the filling into the zucchini shells. Sprinkle with the
  remaining parsley. Arrange on a flat basket or platter and serve at
  room temperature.
  
  Julee Rosso & Sheila Lukins with Sara Leah Chase, "Silver Palate Good
  Times Cookbook"  Posted by Dorothy Hair 7/25/94
 
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