Provencal Stuffed Tomatoes and Pattypan Squash
| Yield: | 24 Servings |
| Categories: | Appetizers, Vegetables |
| 2 | tb | Olive oil |
| 1 | md | Zucchini; cut in 1/4" pieces |
| 1/2 | sm | Onion; finely chopped |
| 1 | lg | Garlic clove; minced |
| 2 | oz | Thinly sliced prosciutto; chopped |
| 6 | Brine cured black olives; pitted and chopped | |
| 1/4 | c | Freshly grated Parmesan cheese |
| 2 | tb | Chopped seeded tomato |
| 2 | ts | Dried basil |
| 1 | tb | Chopped fresh parsley |
| 1/2 | ts | Dried tarragon |
| 1 | Egg yolk | |
| 12 | 2" diameter pattypan squash; yellow or green | |
| 12 | lg | Plum tomatoes; halved crosswise |
| ; and seeded |
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