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Stuffed Zucchini Bites

From Italian Cooking and Living, June/July 2004

5 small zucchini, washed and cut into 1-inch pieces

6 slices white sandwich bread, crusts removed

1/4 cup whole milk

2 tablespoons chopped parsley

2 tablespoons chopped thyme

1/2 cup freshly grated Parmigiano-Reggiano (or substitute domestic parmesan)

1 egg yolk

2 tablespoons extra-virgin

olive oil

salt and freshly ground pepper

Preheat oven to 350°. Using a small melon-baller, scoop out and discard the insides of the zucchini pieces, but don't go all the way through the bottom of the zucchini.

Place the bread in a bowl, and pour the milk over it. In a food processor, combine the parsley, thyme, Parmigiano, egg yolk and olive oil, and purée. Squeeze the milk from the bread with your hands, and discard the milk. Crumble the bread into the Parmigiano-herb mixture, and season with salt and pepper. Spoon the mixture into the zucchini pieces, and arrange in a lightly oiled baking dish. Place in the oven, and bake

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana