Stuffed Zucchini Tambourines

These can be made earlier in the day and heated for dinner.

2 zucchini
2 Tablespoon butter
1 garlic clove, finely minced
4 teaspoons finely minced shallots
1 tomato diced
salt and pepper
2 tablespoons parmesan cheese
Options: Season with a dried little basil or oregano.


Preheat oven to 400 degrees.
Slice zucchini into 1 1/2 to 2 inch chunks (little logs) In a saucepan filled with lightly salted boiling water, cook
zucchini pieces for 5 minutes. Rinse under cold water and drain. Scoop out pulp, but not too deeply,leave 1/4 to 1/2 inch bottom.

Chop pulp and set aside.

In a skillet, melt butter and cook zucchini pulp along with garlic, shallots and diced tomatoes until liquid has completely
evaporated. Season with salt and pepper and sprinkle with parmesan cheese.

Stuff each zucchini tambourine with filling and heat in oven for 5 minutes and serve.


 

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