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Zucchini Top Hats by www.country-cooking.com
-----TIDEWATER ON THE HALF SHELL-----
4 medium Zucchini -- not over 2" wide
Salt
2 large Tomatoes; skinned -- seeded
2 medium Spanish onions -- chopped
1/2 pound Dried chanterelles -- soaked
warm water and chopped
1/2 cup Carrots -- shredded
2 tablespoons Extra virgin olive oil
1/2 teaspoon Ground white pepper
1 tablespoon Tomato puree
pn Saffron; generous pinch 4 Egg whites 1/4 c Parmesan cheese; grated Wash zucchini, cutting into 1" segments. Hollow out insides of zucchini with a teaspoon, leaving a firm base and 1/8" sides. Salt zucchini and invert on a paper towel. Allow to drain for 1/2 hr. Heat olive oil in med. skillet and saute vegetables until all liquid has evaporated. Remove from heat and add pepper, puree, and saffron. Add salt to taste. Cool for 10 mins. In a food processor or blender, mix vegetables and egg whites.
Rinse zucchini and blanch for no more than 45 seconds in boiling water in lg. stock pot. Remove and drain upside down on paper towels. When cool, place in buttered cake pans. Stuff each zucchini with a rounded tspnful of vegetable mixture. Top with parmesan cheese. Bake at 400~ for 15-20 mins. or until lightly browned. Remove and serve after allowing a brief cooling period.
Note - may be served as a main course vegetable by splitting zucchini
lengthwise, hollowing and preparing accdg. to appetizer instructions,
dividing stuffing among 8 pieces.
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