Stuffed Baby Zucchini<\/p>\n
<\/p>\n
12 Baby Zucchini (3\u00e2\u20ac\u009d long)<\/p>\n
2 T. Olive Oil<\/p>\n
1 Clove Garlic, Pressed<\/p>\n
2 Green Onions, with Green Tops, Minced<\/p>\n
2\u00c2\u00a0 Plum Tomatoes, Diced<\/p>\n
2 T. Parsley<\/p>\n
\u00c2\u00bd tsp. Thyme Leaves, dried, or double, fresh<\/p>\n
Salt & Pepper to taste<\/p>\n
<\/p>\n
Scrub the zucchini and cut in half lengthwise. Scoop out the zucchini pulp leaving a thin shell which will still hold its shape. Finely chop the zucchini pulp. Heat the oil in a large skillet. Add the garlic, onions, tomatoes, parsley, zucchini pulp, thyme and ground black pepper to taste. Saut\u00c3\u00a9 over medium heat until the vegetables are soft and blended (about 5 minutes). Add salt to taste. Spoon the filling into the zucchini shells. Arrange on a serving tray. Cool to room temperature. Serve as a finger food.<\/p>\n","protected":false},"excerpt":{"rendered":"
Stuffed Baby Zucchini 12 Baby Zucchini (3\u00e2\u20ac\u009d long) 2 T. Olive Oil 1 Clove Garlic, Pressed 2 Green Onions, with Green Tops, Minced 2\u00c2\u00a0 Plum Tomatoes, Diced 2 T. Parsley \u00c2\u00bd tsp. Thyme Leaves, dried, or double, fresh Salt & Pepper to taste Scrub the zucchini and cut in half lengthwise. Scoop out the zucchini pulp leaving a thin shell which will still hold its shape. Finely chop the zucchini pulp. Heat the oil in a large skillet….<\/p>\n