MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Zesty Zucchini and Corn Relish Pirogues
| Zesty Zucchini and Corn Relish Pirogues | Print |
Recipe By: Alice Morrow
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
- Boats: Bring a pot of salted water to boil. Add the 4 zucchini and cook until slightly tender.
- Remove zucchini and let cool. Carefully, cut in half, lengthwise and remove pulp. Reserve the pulp and cored halves.
- Filling: In a saute pan, add the bacon and cook. Using slotted spoon, remove bacon to paper towel lined plate.
- In the drippings, add the onion and cook until clear and soft.
- Add the reserved zucchini and diced zucchini and cook another minute.
- Add garlic, corn, parsley and tomato. Stir and cook until zucchini is tender.
- Stir in bacon, parsley and vinegar. Season to taste. Set aside.
- Masts: Thread 2 cherry tomatoes onto each skewer and top with ½ of sliced zucchini and a little piece of green onion.
- 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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