Stuffed Baby Zucchini Silver Palate

• 12 small zucchini
• 2 tablespoons olive oil
• 1 medium garlic cloves chopped
• 1 each shallots chopped
• 2 each italian plum (roma) tomatoes seeded, cubed
• 2 tablespoons parsley leaves chopped

1. Cut each zucchini lengthwise in half, leaving any blossoms on one of the halves.
2. With the tip of a vegetable peeler, carefully scoop out the pulp, making a little shell.
3. Reserve the pulp.
4. Heat the oil in a small skillet over low heat.
5. Add the garlic and shallot and saute one minute.
6. Add the zucchini pulp, tomatoes, 1 tablespoon of the parsley, the thyme, and black pepper to taste.
7. Cook stirring frequently, for 5 minutes.
8. Cool to room temperature.
9. Spoon the filling into the zucchini shells.
10. Sprinkle with the remaining parsley.
11. Arrange on a flat basket or platter and serve at room temperature.

zucchini, olive oil, garlic, shallots, italian plum, parsley

Taken from recipeland.com/recipe/v/stuffed-baby-zucchini-silver-pa-46283 (may not work)