12 baby zucchini, about 3 inches long
2 tbsp. olive oil
1 clove garlic, minced or pressed
2 green onions, minced, including green tops
2 fresh Italian-style plum tomatoes, diced
2 tbsp. minced parsley leaves
1 1/2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme leaves
Freshly ground black pepper to taste
Salt to taste

TIPS: Select tiny zucchini, preferably the ones with the flower still on the ends for this recipe. However, zucchini up to 5 inches in length may be used, and will still have tender enough skins so that they will require no cooking.

Scrub zucchini and halve lengthwise. With a small measuring spoon, scoop out the zucchini pulp leaving a thin shell that will hold its shape. Chop the pulp fine.

In heavy skillet, heat the oil. Add the garlic, onions, tomato, parsley, zucchini pulp, thyme and a good grinding of black pepper.

Saute over medium-high heat, stirring, for 5 minutes or until the vegetables are soft and well blended. Add salt to taste.

Spoon into the zucchini shells. Arrange on a serving tray. Cool to room temperature. Serve as finger food.

Good served with other appetizers at a party. They may also be served as a first course, salad, or vegetable course for a barbecue style summer meal or picnic. 24 appetizers.