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Stuffed Zucchini Appetizer

chef.tim.lee's picture
Ingredients
  Zucchini 12 Small (Each, About 4 Inch Long)
  Salt To Taste
  Onion 1 Large, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  French dressing 1⁄4 Cup (4 tbs) (Or Use As Required)
  Lettuce 1⁄4 Cup (4 tbs) (Or Use As Required)
  Tomatoes 3 , peeled and chopped
  Green pepper 1 , finely chopped
  Capers 1 Tablespoon
  Parsley 1 Tablespoon
  Basil 1 Tablespoon
  Freshly ground black pepper To Taste
Directions

GETTING READY
1) In a saucepan, place unpeeled zucchini in salted water.

MAKING
2) Place the saucepan, over reduced heat to simmer the zucchini for about 5 minutes.
3) Cut the zucchini in half slices along the length. Scrape out the seeds.
4) In a flat dish, arrange the zucchini to cut sides up.
5) In a bowl, combine half the onion with the garlic.
6) Spread the mixture over the zucchini.
7) Sprinkle half the French dressing over the mixture.
8) Cover with aluminum foil and place inside refrigerator to marinate for at least 4 hours.
9) Remove onion and garlic and drain off marinade, just before serving.

FINALIZING
10) In a bowl, combine the remaining French dressing combined with remaining onion and tomatoes, green pepper, capers, parsley, basil, salt and pepper, to taste.

SERVING
11) Place the zucchini halves on crisp lettuce leaves. Fill the hollow parts with the French dressing mixture to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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