Cheese Filled Zucchini – Yes, another way to use all those zucchini squash that are growing like weeds in your garden.
When zucchini are very small, a mere 3 to 4 inches and barely thicker through than your thumb, there is no finer treat to be found in the vegetable world. These young squash gracefully transform a variety of dishes to which their older, and larger, relatives dare not aspire.
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- 6 very small zucchini squash, halved lengthwise
- 12 ounces cream cheese, softened
- 2 tablespoons butter
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- Paprika, curry powder, or minced herbs (your choice)
- Chives, minced
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Plunge zucchini squash halves into boiling salted water. Immediately remove pot from stove and let stand 8 minutes. Drain, then freshen in cold running water. Drain well and place cut side down on paper towels.
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With a small spoon, carefully scoop out the centers to form small zucchini "boats" with 1/3-inch thick walls. Blot the cut sides with paper towels and place upside down to drain.
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Blend the cream cheese, butter, sour cream, and mayonnaise. If the filling is too moist to hold its shape when forced through a pastry tube nozzle, blend in a little more cream cheese. Force the filling through a fluted nozzle of a pastry tube into the cavities of the zucchini "boats." Refrigerate.
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Before serving, cut the boats in half lengthwise to form a slender, cheese-filled zucchini "finger." To serve plain, sprinkle with paprika, curry powder, minced fresh herbs, or chives (your choice).
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Makes 6 servings.
Variation Ideas:
Egg and Anchovy: Flavor the cream cheese filling with 2 teaspoons anchovy paste. Garnish with sieved egg yolk.
Blue Cheese and Pecan: Flavor the cream cheese with 3 tablespoons softened blue cheese. Garnish with finely chopped pecans.
Shrimp and Dill: Decorate each “finger” with 3 or 4 tiny cooked shrimp. Garnish with minced dill.
Egg and Olive: Decorate each zucchini “finger” with 3 thin slices pimiento-stuffed olive. Garnish with sieved egg yolk.
Pimiento and Caper: Decorate each zucchini “finger” with thin pimiento strips alternated with capers. Garnish with minced chives.
Source: Cheese Filled Zucchini Recipe from the cookbook, The Squash Cookbook, by Yvonne Young Tarr.
Categories:
Cream Cheese - Mascarpone Cheese Appetizers Cream Cheese- Mascarpone Cheese Squash & Zucchini Appetizers Vegetarian Recipe Collection Zucchini Squash/ Crookneck/ Misc. Summer Squash