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Zucchini Top Hats

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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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 17.0
Dietary: Gluten-free, Vegetarian
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
  • 4 md Zucchini -- not over 2"
Directions
  1. 1
    Wash the zucchini and cut into 1-inch thick segments.
  2. 2
    Use a teaspoon to carefully hollow out the centers of the zucchini rounds, leaving a firm base and walls about 1/8 inch thick.
  3. 3
    Sprinkle the hollowed zucchini with salt and invert them on paper towels to drain for 30 minutes.
  4. 4
    Meanwhile, heat olive oil in a medium skillet over medium heat.
  5. 5
    Add chopped tomatoes, onions, carrots, and soaked, chopped dried chanterelles to the skillet.
  6. 6
    Sauté the vegetables until all liquid has evaporated and they are tender.
  7. 7
    Remove from heat and stir in ground white pepper, tomato puree, and saffron.
  8. 8
    Season with salt to taste and let the mixture cool for 10 minutes.
  9. 9
    Transfer the vegetable mixture to a food processor or blender and mix with egg whites until combined.
  10. 10
    Rinse the drained zucchini hats briefly and blanch in boiling water for no more than 45 seconds.
  11. 11
    Remove zucchini from water and drain upside down on paper towels until cool.
  12. 12
    Preheat oven to 400ðF (200ðC) and lightly butter a cake pan or baking dish.
  13. 13
    Place the cooled zucchini hats upright in the prepared pan.
  14. 14
    Fill each zucchini hat with a rounded teaspoon of the vegetable mixture.
  15. 15
    Top each hat with grated Parmesan cheese.
  16. 16
    Bake for 15-20 minutes, or until the tops are lightly browned and zucchini is tender.
  17. 17
    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.

Keywords: zucchini, stuffed, appetizer, mediterranean, chanterelles, saffron, parmesan, vegan, party, summer, vegetable, baking, starter, healthy, light
Read it online: https://www.chefs-mate.com/recipe/zucchini-top-hats/