4 zucchini (courgettes), halved lengthwise
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
1 cup (250 ml) or 2 to 3 fresh tomatoes peeled, seeded, and coarsely chopped
1/2 cup (125 ml) bread crumbs
12 oil-cured Mediterranean-style black olives, pitted and chopped
1 Tbs (15 ml) chopped parsley
1/4 tsp (1 ml) dried thyme
Salt and freshly ground black pepper to taste
1/2 cup (125 ml) chicken stock or water
Instructions:
Using a spoon hollow out the zucchini, leaving a shell (barquette = "small
boat") about 1/2 inch (1 cm) thick. Chop the scooped out zucchini and set
aside. Heat the olive oil in a skillet over moderate heat, and cook the
chopped zucchini, onion, and garlic for 10 minutes, stirring occasionally.
Add the tomatoes, cover, and cook an additional 5 minutes. Stir in the
bread crumbs, olives, parsley, thyme, salt, and pepper. Remove from the
heat and allow to cool. Stuff the zucchini "boats" with the filling and
place in a shallow baking dish. Pour the chicken broth in the bottom of the
dish and bake in a preheated 400F (200C) oven for 30 minutes, or until the
zucchini are tender. Serves 4 to 8.
