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Sun, Oct-12-03, 17:41
Stuffed Baby Zucchini

12 baby zucchini (3")
2 tablespoon olive oil
1 clove garlic, pressed
2 green onions, minced w/green tops
2 plum tomatoes, diced
2 tablespoon parsley leaves, minced
1/2 teaspoon thyme leaves, dried
Black pepper, ground

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. Saute 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.