Stuffed Zucchini - Chilled

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 6 zucchini
• 1 walla walla onions or 1 spanish onion, very finely chopped
• 1 clove garlic, smashed
• 4 -6 tablespoons well seasoned french dressing
• 1 green bell pepper
• 3 tomatoes, peeled and seeded
• 1 tablespoon drained and rinsed capers
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh basil
• sea salt
• ground black pepper
• parsley sprig (to garnish)

Recipe

• 1 trim the zucchini, but do not peel them.
• 2 bring a large, shallow pan of lightly salted water to a boil, add the zucchini and simmer for 2 or 3 minutes, until they are lightly cooked.
• 3 drain well.
• 4 cut the zucchini in half lengthwise.
• 5 carefully scoop out the flesh, leaving the succhini shells intact, and chop the flesh into small cubes.
• 6 place in a bowl and cover with half the chopped onion.
• 7 sprinkle with the chopped garlic.
• 8 drizzle 2 tablespoons of the dressing on top, cover and marinate for 2 to 3 hours.
• 9 wrap the zucchini shells tightly in plastic wrap and chill them until they are required.
• 10 cut the bell pepper in half and remove the core and seeds.
• 11 dice the flesh.
• 12 chop the tomatoes and capers finely.
• 13 stir the bell peppers, tomatoes and capers into the zucchini mixture with the remaining onion and chopped herbs.
• 14 season with salt and pepper.
• 15 pour in enough of the remaining dressing to moisten the mixture and toss well.
• 16 spoon the filling into the zucchini shells, arrange on a platter and serve garnished with parsley.
• 17 if desired, cut in pieces and serve as an appetizer.