Polish Cuisine
Ingredients:
- 6 thin, firm zucchini.
- 1 lb parsnips, peeled and coarsely.
- 5 tbsp butter, melted and divided.
- ¼ cup heavy cream.
- 4 tbsp breadcrumbs.
- ½ tsp salt.
- ¼ tsp pepper.
Directions:
- Preheat oven to 350 degrees F.
- Boil water in a large, wide-rim pan.
- Season with salt and add zucchini.
- Lower heat to Medium; cook 5 to 7 minutes until tender, but still slightly firm.
- Rinse under cold water and pat dry.
- Trim ends of zucchini and slice them in half lengthwise.
- Use a small knife to outline the pulp. Do not cut too far down.
- Using a small spoon, such as a demitasse spoon, scoop out pulp.
- Turn zucchini shells over and let drain.
- Place pulp in a fine wire sieve and let drain for 20 minutes.
- Bring a pot of water to a boil; season with salt.
- Add parsnips and lower heat to Medium. Cook 5 to 6 minutes or until tender.
- Drain and rinse with cold water.
- After zucchini pulp has drained, use the back of a rubber spatula and push down on the pulp to release any excess liquid.
- Puree zucchini and parsnips in a blender or food processor.
- Add cream, 3 tbsp butter, salt and pepper. Pulse to combine.
- Taste and adjust seasoning if needed.
- Melt the remaining 2 tbsp butter in a small skillet over Low heat.
- Add breadcrumbs; cook until nicely browned. Do not burn.
- Place zucchini shells in a butter baking dish.
- Using demitasse spoon, fill zucchini shells with puree and top with bread crumbs.
- Place in the oven and cook 10 to 20 minutes, until stuffing is hot.