Recipe - Zucchini Top Hats

TIDEWATER ON THE HALF
SHELL
4 md Zucchini not over 2"
Wide
Salt
2 lg Tomatoes; skinned seeded
2 md Spanish onions chopped
One half pound Dried chanterelles
Soaked
Warm water and chopped
One half cup Carrots shredded
2 tablespoon Extra virgin olive oil
One half teaspoon Ground white pepper
1 tablespoon Tomato puree

pn Saffron; generous pinch 4 Egg whites One fourth cup 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 One half 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 1520 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.

Author Junior League of NorfolkVirginia Beach, VA

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