Zucchini Cups with Fennel
|Zucchini||2 Pound, unpeeled, trimmed (4 Medium Size, 1 1/2 Inches In Diameter)|
|Salt||1 1⁄2 Teaspoon|
|Unsalted butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Fennel bulb||3⁄4 Pound, greens trimmed and discarded, coarsely chopped (1 Large Size)|
|Small onion||2 Ounce, minced|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Parsley leaves||1⁄2 Cup (8 tbs), minced|
Cut zucchini into cylinders 1 1/2 to 2 inches long.
Using small melon bailer, scoop out center leaving 1/2 inch at base and 1/4 inch on sides.
Coarsely chop pulp.
Sprinkle shells with salt, invert 011 paper towels and drain 30 minutes.
Position rack in center of oven and preheat to 350°F.
Melt butter in saute pan or small skillet.
Add zucchini pulp, fennel, onion, garlic, thyme, salt and pepper and saute over medium heat until vegetables are heated through but still crisp, about 10 minutes.
Drain liquid into small pan and reduce to a glaze over medium-high heat.
Return to saute pan and stir in parsley.
Season to taste.
Pat zucchini dry with paper towels.
Fill with fennel mixture.
Place in flat ovenproof dish and add 1/4 inch water.
Cover with foil and bake 30 minutes.
Remove foil and bake another 10 to 20 minutes.
(Do not overcook; zucchini should be slightly al dente.)