These Zucchini Top Hats are a delightful Mediterranean-inspired appetizer that balances fresh vegetables with earthy, umami-rich flavors. Small zucchini rounds are hollowed out and baked until tender, serving as edible cups for a robust filling. The mixture features sautéed tomatoes, onions, carrots, and rehydrated dried chanterelles, bound together with egg whites and finished with aromatic saffron and sharp Parmesan cheese. The result is a light yet satisfying bite with a beautiful golden top. Perfect for summer gatherings, potlucks, or as a refined starter before a main course, this dish showcases seasonal produce in a creative and impressive way.
Zucchini Top Hats
Description
These Zucchini Top Hats are a delightful Mediterranean-inspired appetizer that balances fresh vegetables with earthy, umami-rich flavors. Small zucchini rounds are hollowed out and baked until tender, serving as edible cups for a robust filling. The mixture features saut&# 195;©ed tomatoes, onions, carrots, and rehydrated dried chanterelles, bound together with egg whites and finished with aromatic saffron and sharp Parmesan cheese. The result is a light yet satisfying bite with a beautiful golden top. Perfect for summer gatherings, potlucks, or as a refined starter before a main course, this dish showcases seasonal produce in a creative and impressive way.Ingredients
Directions
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Wash the zucchini and cut into 1-inch thick segments.
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Use a teaspoon to carefully hollow out the centers of the zucchini rounds, leaving a firm base and walls about 1/8 inch thick.
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Sprinkle the hollowed zucchini with salt and invert them on paper towels to drain for 30 minutes.
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Meanwhile, heat olive oil in a medium skillet over medium heat.
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Add chopped tomatoes, onions, carrots, and soaked, chopped dried chanterelles to the skillet.
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Sauté the vegetables until all liquid has evaporated and they are tender.
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Remove from heat and stir in ground white pepper, tomato puree, and saffron.
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Season with salt to taste and let the mixture cool for 10 minutes.
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Transfer the vegetable mixture to a food processor or blender and mix with egg whites until combined.
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Rinse the drained zucchini hats briefly and blanch in boiling water for no more than 45 seconds.
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Remove zucchini from water and drain upside down on paper towels until cool.
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Preheat oven to 400ðF (200ðC) and lightly butter a cake pan or baking dish.
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Place the cooled zucchini hats upright in the prepared pan.
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Fill each zucchini hat with a rounded teaspoon of the vegetable mixture.
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Top each hat with grated Parmesan cheese.
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Bake for 15-20 minutes, or until the tops are lightly browned and zucchini is tender.
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Allow to cool briefly before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 17.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 8.0mg1%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 1.0g4%
- Sugars 2.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture.
Variation: For a main course version, split large zucchini lengthwise, hollow them out, and divide the stuffing among 8 halves. Bake as directed.
Ingredient Prep: Ensure dried chanterelles are thoroughly soaked in warm water until soft, then drained and chopped before adding to the skillet.
Tip: Salting the zucchini before draining helps remove excess moisture, preventing the final dish from becoming watery.
