VEGETABLES: If you like to serve zucchini to guests, you will be delighted with this recipe which gives you an oven-to-table entree at a dinner party.

STUFFED ZUCCHINI:

 

 

 

8 medium-sized zucchini                                            

rind and juice of 1 lemon

2 tbsp. olive oil                                                           

½ tsp. tarragon

1 onion, chopped                                                        

1 clove garlic, crushed                                    

½ tsp. salt + freshly ground black pepper

¼ - ½ cup chopped cooked ham                                 

¼ cup tomato paste

½ cup chopped mushrooms                                        

2/3 cup sour cream, finely-chopped green onions and tomato slices for garnish

 

 

 

Wash zucchini and cut in half lengthwise. Scoop out seeds and pulp with a teaspoon leaving a ¼-inch thick shell and reserving the pulp.  Place zucchini shells in a pan of boiling water and gently simmer for 1 to 2 minutes.  Remove and drain well. Transfer zucchini shells to a greased baking dish.  

 

Preheat oven to 350 degrees F.  Heat oil in saucepan over medium heat and cook onion and garlic until soft and golden. Stir in ham, mushrooms, tomato paste, grated lemon rind and juice, tarragon and the reserved zucchini pulp. Add salt and pepper to taste. Stuff zucchini shells with the mushroom and ham mixture.

 

Bake zucchini for 20 minutes or until tender. Transfer to serving platter. Top each stuffed zucchini with a slice of tomato and a dollop of sour cream. Sprinkled with chopped green onions to serve.