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Zesty Zucchini and Corn Relish Pirogues

Zesty Zucchini and Corn Relish Pirogues

Zesty Zucchini and Corn Relish Pirogues
Zesty Zucchini and Corn Relish Pirogues
Zesty Zucchini and Corn Relish Pirogues
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Zesty Zucchini and Corn Relish Pirogues
Ingredients
  • 4 medium zucchini, hollowed out, flesh reserved and chopped
  • ½ c. chopped pancetta or bacon
  • ½ c. chopped red onion
  • 1 T. minced garlic
  • ½ c. chopped green bell pepper
  • 8 oz. fresh pico de gallo or diced tomatoes
  • 2 c. fresh corn kernels
  • 2 small zucchini, diced
  • ⅓ c. balsamic vinegar
  • 3 T. fresh chopped parsley
  • 8 cherry tomatoes
  • 4 (4-6”) skewers
  • 2 zucchini slices, halved
  • 2 green onions, only green part
  • Salt, red/black pepper, garlic powder
Instructions
  1. Boats: Bring a pot of salted water to boil. Add the 4 zucchini and cook until slightly tender.
  2. Remove zucchini and let cool. Carefully, cut in half, lengthwise and remove pulp. Reserve the pulp and cored halves.
  3. Filling: In a saute pan, add the bacon and cook. Using slotted spoon, remove bacon to paper towel lined plate.
  4. In the drippings, add the onion and cook until clear and soft.
  5. Add the reserved zucchini and diced zucchini and cook another minute.
  6. Add garlic, corn, parsley and tomato. Stir and cook until zucchini is tender.
  7. Stir in bacon, parsley and vinegar. Season to taste. Set aside.
  8. Masts: Thread 2 cherry tomatoes onto each skewer and top with ½ of sliced zucchini and a little piece of green onion.
  9. Fill the zucchini hulls with filling and insert mast in end of each boat. Arrange on serving platter and serve.
Notes
*****You can serve additional balsamic vinegar on the side. This dish is good hot, cold or at room temperature. Great dish to have on a buffet.
 

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