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Hearts Of Palm Zucchini Shells

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Ingredients
  Canned hearts of palm 1⁄2 Cup (8 tbs), drained, coarsely chopped
  Coarsely shredded zucchini 1⁄2 Cup (8 tbs)
  Chopped fresh flat leaf parsley 1 Tablespoon
  Olive oil 4 Tablespoon
  Lemon juice 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Jumbo pasta shells 1 1⁄2 Ounce, cooked and drained (About 6)
  Mixed salad greens 2 Cup (32 tbs)
Directions

1. In medium bowl, combine hearts of palm, zucchini and parsley.
2. To prepare vinaigrette, in small bowl, whisk together olive oil, lemon juice, salt and pepper. Add 1 tablespoon vinaigrette to vegetables; mix lightly with fork to moisten. Stuff pasta shells evenly with vegetable mixture. Cover and refrigerate until well chilled. Refrigerate remaining vinaigrette.
3. To serve, divide salad greens between two serving plates. Top each with 3 stuffed shells; drizzle with remaining vinaigrette.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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