Title: Zippy Zucchini - Ba 10/84
Categories: Side Vegetable Check
Yield: 8 Servings

8		Thin, 5-inch long zucchini
2	c	Fresh basil leaves; loosely packed
1/4	c	Olive oil
2	cl	Garlic; crushed
1/2	ts	Salt
1	tb	Fresh tarragon; minced
1	tb	Fresh thyme; minced
2	ts	Fresh oregano; minced
1	pn	Nutmeg
1/2	c	Parmesan cheese; freshly grated
1/4	c	Walnuts; finely chopped
1	tb	Whipping cream

Steam whole zucchini until just beginning to soften, 5 to 10 minutes. Rinse with cold water and drain. Cut off stem ends and reserve. Using vegetable corer, remove pulp from zucchini leaving 1/8 to 1/4-inch-thick shells. Reserve shells and half of pulp.

Blend basil, oil, garlic and salt in blender until smooth. Mix in reserved zucchini pulp, herbs, and nutmeg. Transfer to bowl, and stir in cheese, walnuts, and cream. Taste and adjust seasoning. (Can be prepared 2 days ahead and refrigerated.)

Stuff herb mixture into zucchini shells using chopstick or spoon handle as aid. Trim reserved stem ends and place in end of zucchini as plug. Slice zucchini diagonally or leave whole. Serve at room temperature.

Molly and Donn Chappellet, in October, 1984 "Bon Appetit". Typos by Jeff Pruett.

previous

next