---------- 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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