Appetizer
18 pieces
30 minutes
20-30 minutes
Chef Molly O'Neil
3 medium Organic Zucchinis
1/2 cup Hazelnuts, finely chopped
1 cup Thompson Seedless Raisins or Flame Seedless Raisins, chopped
1/2 cup Dried Apricots, finely chopped
1 pinch Nutmeg, freshly grated
1 pinch Ground Cinnamon
1/4 cup Honey
4 tablespoons Butter
1 pinch Dried Rosemary, crushed
Preheat oven to 400°F.
Trim the zucchini and halve each one lengthwise.
Cut each half crosswise into 3 pieces.
Scoop out some of the flesh so that each piece resembles a cup.
In a small bowl, mix together the hazelnuts, raisins, apricots, nutmeg, cinnamon, and honey.
Spoon the mixture into the zucchini cups and then arrange the zucchini in a baking dish.
Top each piece with a bit of the butter and a sprinkle of the rosemary.
Cover the baking dish with aluminum foil. Bake until tender but firm, 20 - 30 minutes. Serve hot.
Leave a comment