Zucchini boats
Instructions
Bring to the boil a pan of salted water.
Wash the zucchini, trim their ends, Cook 8 minutes in boiling water.
Rinfrescatele, drain, cut them in half lengthwise.
Remove the seeds with a teaspoon and put the salmon on a plate.
Peel the garlic and the onion, mince finely and mix them.
Spread the chopped in small boats, then cover with the vinaigrette.
Cover with aluminum foil and let marinate in refrigerator at least 4 hours.
Prepare the filling: Blanch and Peel tomatoes; cut them into four, remove the seeds and drain them; tritatene the pulp.
Remove the stem, seeds and pith to medium bell pepper and cut into small pieces.
Peel the shallot and tritatelo.
Chop the capers.
Put the tomatoes, pepper, shallots, capers, parsley and Basil in a bowl.
Add salt, pepper, wet with the vinaigrette and mix.
Wash and dry parsley.
Wash the lettuce leaves and dry them well, then place them in a large pot.
Remove Zucchini from the fridge, deprive of chopped garlic and onion with a spoon and drain.
Arrange on lettuce leaves and fill with stuffing.
Garnish with parsley and serve.
Ingredients and dosing for 4 persons
- 8 small zucchini
- 1 onion
- 1 clove of garlic
- 10 cl of vinaigrette
- Some leaves of lettuce salad
- Parsley
- Salt
- For the filling:
- 4 tomatoes
- 1/2 green pepper small
- 1 shallot
- 1 tablespoon of capers
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped basil
- 2 tablespoons of vinaigrette
- Salt
- Pepper