Zucchini Top Hats Recipe
4 med. Zucchini, should be over 2 inches in width
1/2 lb. chanterelles (dried), soak them in water (warm) then chop them up
1/4 cup grated Parmesan
2 tbsps. Olive oil (extra virgin)
4 eggs (whites only)
2 big skinned & seeded Tomatoes
A pinch of Saffron
2 med. chopped onions (Spanish)
1/2 tsp. pepper (white), ground
1/2 cup shredded Carrots
Salt
Zucchinis should be washed and sliced in 1-inch segments. Scoop out the flesh inside of the zucchini using a tsp. but leave a stable base that is 1/8-inch at the sides.
Sprinkle salt on the zucchini then invert them onto paper towels and allow any iquids to be drained off for about half an hour.
Onto a medium skillet, heat up the oil (olive) then saute the veggies just until the liquids have evaporated. Take out of the heat then add in saffron, puree & pepper then season with some salt.
Allow it to get cool in about 10 minutes.
Inside a blender or food processor, pulse together whites of the eggs and veggies. Zucchini should be rinsed off then blanched for at most 45 secs. in water that is boiling inside a big pot.
Take them out and they should be drained out upside down onto a piece of paper towel.
Then, after the zucchinis get cool, put them inside well greased (butter) cake pans then zucchinis should be stuffed up with around a teaspoonful of the veggie mixture.
Finish with toppings of grated cheese then bake in the oven for about 15 to 20 mins. just until they brown lightly. Take them out then serve right after they have cooled for a bit.
Note: This dish can be served out as the main vegetable course by cutting up the zucchinis lengthwise; taking out the flesh inside then prepared as per the instructions above then just divide the filling in 8 portions.
