Stuffed Baby Zucchini Silver Palate
Submitted by Cyndi
Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.
YIELD
12 servingsPREP
10 minCOOK
15 minREADY
30 minStraight from the Silver Palate cookbook, these petite stuffed zucchini are the kind of appetizer that makes a cocktail party feel effortlessly sophisticated. Tiny zucchini get halved, hollowed out, and filled with a quick saute of their own scooped-out pulp, ripe tomatoes, garlic, and shallot.
Everything gets served at room temperature, which means you can prep them well ahead of time and arrange them on a platter right before guests arrive. No last-minute fussing.
If any of the baby zucchini still have their blossoms attached, leave them on. They add a gorgeous, garden-fresh look that no garnish can match.
Chef Tips
- Use the tip of a vegetable peeler to scoop out the zucchini pulp. It gives you more control than a spoon and keeps the shells intact.
- Seed the Roma tomatoes before cubing. Extra moisture from seeds can make the filling watery.
- These hold well at room temperature for a couple of hours, making them ideal for a summer garden party spread.
Ingredients
Directions
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 sauté 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.
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