Zucchini Timbales
Servings
8servings
Servings
8servings
Ingredients
  • 8 Zucchiniseach 2-1/2 to 3 inches long
  • 1 Carrotpeeled and cut in 2-inch long matchsticks
  • 1/2 Red bell peppercut in matchsticks
  • 1stalk Celerypeeled and cut in 2-inch long matchsticks
  • 1/2 Parsnippeeled and cut in 2-inch long matchsticks
  • 1/4 Turnippeeled and cut in 2-inch long matchsticks
  • 24spears Asparaguscut to 2 inches
Instructions
  1. Hollow out the zucchini ¾ of the way down; don’t cut through the bottom of the zucchini. Blanch zucchini in salted boiling water for 45 seconds. Chill.
  2. Preheat oven to 400 degrees. Oven roast all vegetables that have been lightly coated with olive oil (except the zucchini) for 2-1/2 minutes. Set aside to cool. When cool, stuff roasted vegetables in zucchini timbales.
Recipe Notes

This recipe is provided by The Pilot House, located at 14 Gallo Road in Sandwich, and also appeared in the 2014 November/December issue of Cape Cod LIFE.